Elderberry syrup is one of our mainstays when it comes to keeping everyone healthy during the cold winter months. It’s very easy to make and tastes delicious…
The last few winters have found me reaching for store bought Elderberry syrup when the crud hit our house. The kids loved taking it and I felt good knowing there weren’t any yuck ingredients in it. However, whether you’re using it for daily health maintenance or only as needed when you’re sick, the cost adds up quickly. At around $12 – $18 (or more!) for just four to eight ounces, they don’t give that stuff away.
I started searching for homemade Elderberry syrup recipes and discovered that it’s surprisingly easy to make and the variations are endless – which tells me you really can’t go wrong with your recipe as long as you’ve got a good base of Elderberry. Not to mention you’ll save yourself a chunk of change, too.
*As an Amazon Associate I earn from qualifying purchases. Full disclosure here.*
Where to get Elderberries
I think it’s fun to see the transformation. 🙂
I began my search for dried Elderberry sources and found the best deal through my local (read: non-chain) organic food store. Feel free to check out your own local sources and see what kind of prices you can find. Otherwise, there’s always our faithful standby, Amazon. 🙂 You can find all kinds of dried elderberries here. I always go with organic.
Our Elderberry Syrup Recipe
- 2/3 c. dried black elderberries ( I use organic) – or 1 1/3 c. fresh or frozen
- 3 1/2 c water
- 2 Tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 c. honey (for added benefits, try to find raw, unfiltered honey)
- Place everything (EXCEPT HONEY) in medium saucepan and bring to a boil.
- Reduce heat, place cover on pan, and let simmer for 45 minutes to an hour – until liquid is reduced by almost half.
- Let cool (I leave mine until it’s just a little warm, to dissolve the honey)
- Pour through a fine mesh strainer into a glass bowl, pressing and mashing the berries with the back of a spoon to extract as much juice as possible.
- Discard the spent berries.
- Stir in honey until completely incorporated.
- Pour into a quart jar or pretty glass storage bottles.
- Store in the fridge and take daily for immune boosting. Some sources recommend taking only during the week and not on the weekends to boost immunity.
Instant Pot Option for Elderberry Syrup
- Put all ingredients except honey in instant pot.
- Seal lid.
- Set manually for 9 minutes on high pressure.
- Vent pressure and strain.
- When cooled to room temperature, stir in the honey.
How much do I take?
How long does elderberry syrup last?
I’ve heard it lasts in the fridge up to a month – and some people will even freeze some. With four boys in our family, I’ve honestly not had to worry about it going bad. We use it up regularly. However, if you feel like you might not use it as quickly, I would keep enough for a couple weeks in the fridge and freeze the rest.
This post is another installment of our Fast Fix Friday and this week Kim is sharing her quick and easy hardware update and Lisa is sharing her thoughts on fresh flowers as part of a healthy self care routine. Head on over for fresh ideas and encouragement. You’ll be glad you did!