Elderberry Syrup Recipe
Elderberries come from the Sambucus tree, native to Europe and North America. Historically, elderberries were used in traditional medicine by Native Americans and Europeans to treat colds, flu, and inflammation. Elderberry syrup gained widespread popularity for its antiviral properties and became a household staple for boosting immunity during flu season. Its simple preparation and versatile use have kept it a favorite for generations.
Equipment
- Medium-sized saucepan
- Fine-mesh strainer or cheesecloth
- Measuring cups and spoons
- Stirring spoon
- Glass jar with a lid for storage
Ingredients
- 2 cups dried elderberries (or 4 cups fresh elderberries)
- 4 cups water
- 1 cinnamon stick
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- ½ teaspoon ground cloves
- 1 cup raw honey (adjust to taste)
- 1 teaspoon lemon juice (optional, for added flavor)
Instructions
- Prepare the IngredientsGather all your ingredients and equipment. If using fresh elderberries, ensure they are washed and de-stemmed.
- Cook the ElderberriesIn a medium saucepan, combine the elderberries, water, cinnamon stick, grated ginger, and ground cloves. Bring the mixture to a boil over medium-high heat.
- Simmer the MixtureOnce boiling, reduce the heat to low and let the mixture simmer for about 30-40 minutes. Stir occasionally to prevent sticking. This step allows the elderberries to release their beneficial compounds and flavor.
- Strain the SyrupRemove the saucepan from heat and let the mixture cool for 10 minutes. Using a fine mesh strainer or cheesecloth, strain the liquid into a bowl, pressing the berries to extract as much juice as possible. Discard the solids.
- Sweeten the SyrupAllow the strained liquid to cool to a warm (but not hot) temperature. Stir in the raw honey and optional lemon juice. Mixing honey in while the liquid is too hot may destroy its beneficial properties.
- Store the SyrupTransfer the finished syrup into a glass jar with a lid. Store it in the refrigerator for up to 2 months.