Elderberry Syrup Recipe
An easy to make elderberry syrup recipe made with dried elderberries, cinnamon, honey and spices to boost your immune system. Can be used as a natural remedy and for homemade pancakes too.
Add 5 cups of water to a medium saucepan or dutch oven. Add in 1 cup dried elderberries, 4 cinnamon sticks, 2 tsp ground ginger and 1 tsp ground cloves. Stir to combine.
Bring this all to a boil, cover and reduce to a simmer. Let simmer for 45 minutes until mixture is thickened and reduced by nearly half.
Remove from heat and let cool for 1 hour to steep.
Pour juice through a fine mesh strainer in to a large bowl. Remove cinnamon sticks. Then using the back of a spoon press and mash the berries that are in the strainer over the bowl to get any extra juices out of them. Stir in honey and mix until well combined.
Pour carefully into a mason jar, cover and refrigerate. It should keep for several months in the fridge. Use daily as directed in notes below.
Dose recommendations: 1/2 tsp - 1 tsp once a day for kids over 1 years old. 1/2 tbsp to 1 tbsp once a day for adults. If you feel a flu, virus or cold coming on, take the regular dose every 2-3 hours until symptoms subside.
1 cup = 4 oz. dried elderberries
Make in Slow Cooker: Add water, dried elderberries, cinnamon sticks, ground ginger and ground cloves to the slow cooker. Cook on low heat 8 hours. Strain, cool and add honey.
Make in Instant Pot: Add water, dried elderberries, cinnamon sticks, ground ginger and ground cloves to the pressure cooker. Seal, and cook manually on high pressure for 9 minutes. Quick release and strain, mashing berries as directed above. Let cool for 1 hour, then add in honey.
Options & Substitutions:
Note: Cinnamon sticks, ginger, cloves and honey are all optional - they simply make it taste better.
If you don't have cinnamon sticks you can substitute 2 tsp. cinnamon for the 4 sticks.
You can substitute sugar or glycerin for the honey (1-1/2 cups sugar or gylcerin), but if using sugar it's best to add it after straining and mashing are done, while syrup is still warm so it will dissolve easier. Also feel free to add more or less sweetener to this recipe as it's for taste only.
Serving: 1tsp | Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg