My favorite elderberry syrup recipe is simple and easy to make!
You can use dried or fresh elderberries. Dried elderberries are easy to obtain from a health food or herbal store or from a reputable online herb company. I personally get mine from Mountain Rose Herbs. The rest of the ingredients are things you generally already have in your kitchen.
Buying elderberry syrup can be expensive. Most retailers charge between $15 and $20 for a 4 ounce bottle, so it is much cheaper to make at home. Just one cup of dried elderberries can make up to 32 ounces of syrup. The syrup is good refrigerated for about three months so you can make a batch ahead of time and use it throughout the flu season.
My Favorite Elderberry Syrup Recipe
Ingredients:
1 cup of dried elderberries
4 cups of water
1 tablespoon of grated fresh ginger root
1-2 cinnamon sticks
4-5 cloves
1 cup of RAW honey
Directions:
1. Add water, elderberries, ginger, cinnamon sticks, and cloves to a medium saucepan. Do not add the honey yet.
2. Bring to a boil, then reduce heat. Cover and simmer for about 45 minutes until the liquid is reduced by half. Cool.
3. Mash the berries using a spoon or another utensil (I actually use a potato masher). Pour into a mason jar (or glass jar) using a strainer. I also use a piece of cheesecloth over the strainer so I can wring it out at the end, making sure to capture every last bit of liquid. Fill a jar about halfway, allowing room to add the honey after it cools. This recipe will generally make one quart of syrup, so you can use either a quart sized mason jar or 2 pint sized ones.
4. Discard or compost the elderberries and let liquid cool. When it is no longer hot, add enough raw honey to fill the jar.
5. Mix the liquid and honey. The syrup can be stored in the refrigerator for up to three months. Of course, three months is an estimate. If you notice it turning funky before then, discard it! You can also keep a small amount in the refrigerator and freeze the rest for later.
Caution: Do not eat the raw elderberries since they can cause nausea and vomiting.
Standard Dose
Take daily to help reduce the risk of colds and flu (typically 5 days a week is sufficient) and increase to four times a day at the first signs of symptoms.
Adults – 1 tablespoon
Children – 1/2 – 1 teaspoon
Caution: Do not give to infants less than one year old due to the honey content. Honey can contain spores of Clostridium botulinum which can cause botulism in infants under 12 months.
