Elderberry Syrup

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Simple elderberry syrup made with honey. Elderberries are a great way to help boost the immune system and help your body fight illness. In the winter, a teaspoon a day will help prevent sickness. I like to take it before traveling or going new places to boost my immune system. It can even help reduce the recovery time if you are already sick. Elderberry syrup is also great in tea mixed with ginger, clove and citrus.

Elderberries are naturally tart and require some cooking to eat. Uncooked elderberries can cause stomach upset and possible headaches. It is recommended to cook them for at 15 minutes before eating. While children can take elderberry syrup, I make sure to use a very small amount. Homemade elderberry syrup is not tested for strength. Please consult a medical professional to help find a correct child dose.

Wash and strain elderberries.

I had 4 cups of fresh elderberries that reduced to 1 cup of syrup.

Place a sauce pan on the stove and turn on to medium to medium high heat. Add just enough water to cover the bottom of the pan.

Add elderberries into the pan. Bring elderberries to a boil and simmer for at least 15 minutes. I leave mine on for 30-45 minutes. The longer the water evaporates off, the thicker the syrup.

Crush elderberries to release juices. Once syrup thickness has been reached, turn off heat.

Pour elderberry syrup over a mesh strainer that is covering a medium size bowl. The strainer should catch all the seeds and skins of the berries while draining the liquid.

I will use the back of a spoon or spatula to push through as much liquid as possible.

Let syrup cool until under 110 degrees before adding honey. Honey that is hotter than 110 degrees kills the good bacteria benefits. I may add a lot of honey to cover the tartness.

Allow syrup to cool to room temperature before storing. Pour elderberry syrup into glass jars with tight seal.

Label and date jars. Store jars in refrigerator for up to 6 months.

Yield: 1 cups

Elderberry Syrup

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Simple elderberry syrup made with just elderberries and honey.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

• Elderberries (4 cups reduces to 1 cup)
• Honey- as needed for sweetness preference

Instructions

1. Wash and strain elderberries.
2. Place sauce pan on stove and turn on to medium to medium high heat.
3. Add just enough water to cover the bottom of the pan.
4. Add elderberries into the pan.
5. Bring elderberries to a boil and simmer for at least 15 minutes. I leave mine on for 30-45 minutes.
6. The longer the water evaporates off, the thicker the syrup.
7. Crush elderberries to release juices.
8. Once syrup thickness has been reached, turn off heat.
9. Pour elderberry syrup over a mesh strainer that is covering a medium size bowl.
10. The strainer should catch all the seeds and skins of the berries while draining the liquid.
11. I will use the back of a spoon or spatula to push through as much liquid as possible.
12. Let syrup cool until under 110 degrees before adding honey. Honey that is hotter than 110 degrees kills the good bacteria benefits.
13. Allow syrup to cool to room temperature before storing.
14. Pour elderberry syrup into glass jars with tight seal.
15. Label and date jars.
16. Store jars in refrigerator for up to 6 months.