Here we typically make a big batch of elderberry syrup in fall and take a spoonful daily until spring. Everyone who makes elderberry syrup has their own method, and it’s all mostly the same with varying details. Here’s ours:
elderberry syrup
Make a big batch of elderberry syrup in the fall and take a spoonful daily until spring. That’s what we do, anyway.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 quart 1x
Ingredients
1 cup dried elderberries
4 cups water
2 inches ginger, sliced thin
2–3 sticks cinnamon
5–6 cloves
raw honey, to taste
Instructions
Combine the elderberries, water, ginger, cinnamon sticks and cloves in a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to simmer. Continue simmering for 45 minutes or until the liquid has reduced by half. Remove from heat and let cool for 15 minutes. Add raw honey (to taste) and stir until dissolved. Strain the syrup into a quart sized mason jar and store in the refrigerator.
Notes:
- If you brew kombucha, use this as a flavoring. It’s delicious and gives you the benefits of both elderberry syrup and kombucha in one.
- I often add a little raw apple cider vinegar to the finished syrup. I like the flavor better that way, but I won’t do this if I’m planning to use the syrup in kombucha.
- My favorite places to purchase elderberries are through Mountain Rose Herbs (https://www.mountainroseherbs.com), Essential Organics (https://essentialorganicingredients.com) or Amazon (Amazon affiliate link).
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how long do you keep the syrup in the fridge? I have seen some say 2 weeks and others say 2 months.