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Homemade Elderberry Syrup

This homemade elderberry syrup turns dark purple berries into a thick, sweet remedy that costs a fraction of store bought bottles. Made with dried elderberries, warming spices, and raw honey, this potent syrup is perfect for boosting your family's immune system during cold season or simply enjoying its deep, jammy flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 32 tablespoons
Course: Condiment, Remedy, Sauces and Condiments
Cuisine: American, European
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Elderberry Base
  • 1 cup dried elderberries
  • 3 cups filtered water
  • 2 cinnamon sticks Ceylon preferred
  • 1 tablespoon fresh ginger sliced into coins
  • 5 whole cloves
For Finishing
  • 1 cup raw honey

Equipment

  • Medium saucepan (3 to 4 quart capacity)
  • Fine mesh strainer
  • Cheesecloth or nut milk bag
  • Large glass bowl
  • Potato masher or wooden spoon
  • Glass storage jars with tight lids
  • Funnel
  • Measuring cups and spoons
  • Kitchen thermometer

Method
 

  1. Add the dried elderberries, filtered water, cinnamon sticks, ginger slices, and whole cloves to your saucepan. Stir everything gently to distribute the spices throughout the berries.
  2. Place the saucepan over medium high heat and bring the mixture to a full rolling boil. Watch the pot carefully because elderberry liquid can foam up and overflow quickly.
  3. Once boiling, immediately reduce the heat to low and maintain a gentle simmer. The surface should show small, lazy bubbles, not a rapid boil.
  4. Let the mixture simmer uncovered for 45 minutes, stirring occasionally every 10 to 15 minutes. The goal is to reduce the liquid by approximately half its original volume.
  5. Remove the saucepan from heat and let the mixture cool for 30 minutes. Test the temperature with your kitchen thermometer; the liquid should register below 110 degrees Fahrenheit before proceeding.
  6. Use a potato masher or the back of a wooden spoon to crush the softened berries against the side of the pot. Press firmly to release all the juice trapped inside until no whole berries remain.
  7. Set your fine mesh strainer over a large glass bowl and pour the entire contents of the pot through it. Let gravity do most of the work for 5 minutes.
  8. After the initial draining, use your spoon to press the solids firmly against the strainer to extract every last drop. Work in a circular motion around the entire mass.
  9. Line a clean strainer with cheesecloth or use a nut milk bag, and pour the liquid through a second time to remove any fine sediment.
  10. Measure 1 cup of raw honey and add it to the warm (not hot) elderberry liquid. Stir continuously with a whisk or spoon for 2 to 3 minutes until uniformly thick and glossy.
  11. Test the consistency by dipping a clean spoon into the syrup. It should fall from the spoon in a steady, slow stream and leave a visible coating on the spoon.
  12. Use a funnel to pour the finished syrup into sterilized glass jars, leaving half an inch of headspace. Seal the jars tightly and label them with the date. Store in the refrigerator for up to 2-3 months.

Notes

Always use a clean, dry spoon when measuring doses to prevent introducing bacteria. For vegan version, replace honey with maple syrup but reduce shelf life to 2 weeks refrigerated. Freeze syrup in ice cube trays for portions that last up to 12 months. Most adults take one tablespoon daily for maintenance or up to four times daily when feeling under the weather. Children over one year typically take one teaspoon daily; consult your pediatrician for specific guidance.