Simple Elderberry Syrup Recipe

This delicious, deep purple syrup can be used daily as an immune tonic, or splashed into food and beverages more recreationally. I love a few Tablespoons in sparkling water. It's also tasty drizzled into yogurt, oatmeal, and smoothies.

Makes 2 ¼ - 2 ½ cups.

With dried berries:

• 3 cups water

• 1/2 to 2/3 C dried elderberries (2+ oz)

• ¾ C – 1 C honey

• Optional: add a few cloves, a cinnamon stick, and/or 1-2 Tbsp fresh chopped ginger for additional flavor and antimicrobial properties.

With fresh berries:

• 1 cup water

• 2 C fresh elderberries (10 oz)

• ¾ C – 1 C honey

• Optional: add a few cloves, a cinnamon stick, and/or 1-2 Tbsp fresh chopped ginger for additional flavor and antimicrobial properties.

If using fresh elderberries, remove berries from the tiny stems. (It’s ok if a few get in your syrup, but remove as many as possible.)

Simmer herbs in water until liquid is reduced by around half. Strain out herbs with cheesecloth, coffee filter, or clean t-shirt/kerchief, squeezing out as much liquid as possible.

Stir honey into warm liquid until dissolved. Bottle and enjoy medicinally and/or recreationally.

Keep refrigerated; typically lasts up to 2 months.

Suggested use:

• Age 14 and up: 2 tsp – 1 Tbsp, 1-3x daily.

• Children under 14: ½ tsp – 2 tsp, 1-3x daily.   *Do not give honey to children under age 1.                       

Or enjoy casually on pancakes, oatmeal, in smoothies, sparkling water, and more!