Easy Elderberry Syrup Recipe
Elderberry syrup has long been recognized as an immune-booster. Packed with antioxidants, it’s a powerful cold preventative that can also support gut health. A teaspoon a day is all you need. Fun fact: This syrup can also elevate the flavor of your cocktails, pancakes, waffles, and ice cream!
Servings: 32 servings (approx.)
Equipment
- 1 sieve or strainer
- 1 Saucepan
- 1 large glass jar with an airtight lid, sanitized
Ingredients
- 1/2 cup dried elderberries
- 2 cups filtered water
- 2 cinnamon sticks or 1 teaspoon of ground cinnamon
- 1 1-inch piece of ginger root, thinly sliced
- 4 cloves
- 1/3 cup raw unfiltered honey
- 1 TBSP fresh squeezed lemon juice
Instructions
To Sterilize Your Jar:
- Sterilize your jar first. It's the easiest way to kill off any bacteria, mold, or yeast that could ruin your syrup. My go-to methods are in the notes below.
To Make Elderberry Syrup:
- Transfer 1/2 cup of dried elderberries into a stainless steel saucepan. Add the sliced ginger root, cinnamon sticks, and cloves, followed by 2 cups of filtered water. Heat the contents to a rolling boil on the stove, stirring occasionally. When the mixture reaches a boil, reduce the heat and let it simmer on low for 30 minutes, no less.
- Put a large bowl in your sink and, holding a sieve or strainer over the bowl, carefully pour the mixture through it so the strainer catches all of the solid pieces, allowing the liquid to go into the bowl. Use the back of a spoon to gently press down on the berries through the sieve, extracting as much liquid as possible. When done, discard the solids in the sieve.
- Leave the syrup to cool down to room temperature. This should only take about 20-30 minutes.
- When the syrup has cooled, whisk in the honey and fresh lemon juice until well combined.
- Transfer the syrup into the sterilized jar from the saucepan. I suggest using a funnel to prevent spilling.
- Store the syrup in an airtight, sterilized jar in the fridge for up to 3 months. (If you notice mold, off smells, or fizzing, discard it.)
Notes
Sterilizing Your Jars
Boiling Water Method:
- Wash jars and lids in hot, soapy water, then rinse well.
- Place the jars right-side up on a rack in a large pot or canner.
- Fill the pot with enough water to cover the jars by at least one inch.
- Bring the water to a rolling boil and boil for 10 minutes at sea level. Add one minute of boiling time for every 1,000 feet of elevation increase. (This matters!)
- Keep the jars in the hot water until ready to fill.
Nutrition
Serving: 1tablespoon | Calories: 14kcal | Carbohydrates: 4g | Sugar: 3g
