Elderberry Syrup Recipe


4 cups of water

1 cup dried elderberries

½ tablespoon ginger root powder - optional

1 cinnamon stick - optional

½ teaspoon cloves - optional

1 cup honey

⅓ cup apple cider vinegar 



Combine water with berries and herbs in pot and bring to a boil.

Reduce heat to low and allow herbs to simmer for 45 minutes or until liquid has reduced to half (for a thicker consistency, let simmer for a longer duration).

Remove from heat and let steep covered for 1 hour.

Strain berries and herbs using a funnel overlaid with a cheesecloth or unbleached cotton muslin bag. Squeeze out as much liquid as possible (use gloves and be careful as liquid will still be hot). Discard used herbs in compost.

Once liquid has cooled to just above room temperature, add honey and vinegar. Stir well to incorporate. Bottle in sterilized glass. Makes about 3 jars.

Refrigerate after opening. Best if used within 3-4 months. 

*** Homemade elderberry syrup doesn’t become as thick as store bought because it uses less sugar and no thickening agents. 

*** Elderberry syrup is best if used at the onset of any cold and flu symptoms, as it’s been proven to reduce the duration by up to 4 days.