Homemade Elderberry Syrup Recipe

In such a time as this, I thought it at a good call to make a big batch of elderberry syrup.
We take 1 tablespoon of elderberry syrup daily to boost our immunity & it’s a fraction of the cost when you make your own.

I know there are many local options for purchasing dried elderberries (I would love to grow our own elderberries – it’s on our list for next season!), but I most recently purchased a big bag from Amazon. Here’s the link – 1lb will last you quite awhile!

I made a couple of quarts of syrup & divided them into smaller jars with plastic lids for freezing. I’ve even seen folks freeze extra elderberry syrup in ice cube trays & then store the cubes in freezer baggies, which I will definitely try once I get my hands on some trays.

Here’s my go-to recipe. Let me know what you think!

Homemade Elderberry Syrup
Serving size: 1 tsp for children & 1 tbsp for adults daily

Ingredients:
3 1/2 cups water
2/3 cups dried elderberries
1 tsp cinnamon
1/2 tsp ground cloves
1 cup raw, local honey

Directions: 
1. Add all ingredients to a medium-sized sauce pan except honey.
2. Bring to a boil. Cover & reduce to a simmer for 45 minutes until liquid has reduced by half.
3. Remove from heat & allow to cool.
4. Once you’re able to handle the heat of the liquid & pot, use the back of a wooden spoon to crush the elderberries.
5. Pour through a strainer into a bowl.
6. Discard elderberries & allow syrup to completely cool.
7. Once cool (honey will not mix as well in warm liquid), add in honey & stir well.
8. Once mixed, pour syrup into mason jar or freeze in ice cube trays.

Elderberry syrup will last up to three months stored in a tight-fitting lid mason jar in the fridge. Shake well before using because honey will settle at the bottom. Enjoy!

love,
natalie