Homemade Elderberry Syrup
A potent immune-boosting syrup with elderberries, cinnamon, and cloves — worth making a big batch.
Elderberry syrup has been used medicinally for centuries, and modern research has begun to validate what traditional healers have long known. Several studies have shown that elderberry extract can reduce the duration of colds and flu and may help prevent infection by binding to viruses and preventing cellular entry.
Making your own elderberry syrup at home is surprisingly easy and significantly more economical than purchasing premade versions, which can cost $20 to $30 for a small bottle. A big batch made from dried elderberries will last several weeks in the refrigerator and costs a fraction of that.
I take a tablespoon daily as prevention during cold season and increase to four tablespoons daily at the first sign of illness. The honey not only preserves the syrup but contributes its own antimicrobial benefits.
Ingredients
- 1 cup dried elderberries (or 2 cups fresh)
- 3 cups filtered water
- 1 teaspoon dried cinnamon or 1 cinnamon stick
- 1 teaspoon dried ginger or 1-inch piece fresh ginger
- 4 whole cloves
- 1 cup raw honey (added after cooking, not during)
How to Use
- 1Combine elderberries, water, and spices in a medium saucepan.
- 2Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, until liquid reduces by nearly half.
- 3Remove from heat and allow to cool until just warm — not hot.
- 4Mash the berries with a spoon or potato masher, then strain through a fine mesh strainer, pressing berries to extract all liquid.
- 5Once liquid is below 100°F (warm but not hot), stir in the raw honey until dissolved.
- 6Pour into a glass jar and refrigerate. Keeps for 2 to 3 months refrigerated.