Elderberry Syrup Two Ways
Use either set of instructions to create a delicious and wholesome elderberry preparation for you and your kids.
Ingredients
Elderberry Juice
- 4 oz. Elderberries (2/3 Cups)
- 3 1/2 Cups Water
- 2 Cups Raw Honey
Elderberry Syrup with Spices
- 1 inch Length of Fresh Ginger, peeled
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cloves
Elderberry Syrup with Essential Oils
- 2-3 Cups Elderberry Juice
- 5 Drops Ginger Essential Oil
- 3 Drops Cinnamon Essential Oil
- 2 Drops Clove Essential Oil
Instructions
To Make Elderberry Juice Concentrate
- Simmer 2/3 cups elderberries in 3 1/2 cups of water in a medium pan on medium heat until the liquid is reduced by half. (If you're making the spiced version of this recipe, add the 1-inch piece of peeled ginger at this time.) This will create an elderberry juice base, or concentrate, with which to make the syrup.
- Using a fine mesh sieve, strain the berries. Gently press on them to remove all the liquid and set the berries aside.
- Cool the elderberry juice concentrate until just warm and add 2 cups of raw honey. Stir until incorporated.
Elderberry Syrup with Spices
- If you're going to use the 1-inch piece of skinned fresh ginger, add it to the initial elderberry concentrate before you simmer it down.
- Stir in the 1 tsp. of cinnamon powder and 1/2 tsp. of cloves. Stir.
- Bottle and store in a cool place like the fridge for 1-3 months.
Elderberry Syrup with Essential Oils
- Mix into the plain elderberry juice concentrate
- Add 5 drops ginger essential oil, 3 drops cinnamon essential oil, and 2 drops clove essential oil. Stir and bottle. Store in a cool place for 1-3 months.
Notes
You may compost the heated and pressed berries. You may also add them to ice cream, granola, yogurt, or yogurt cheese. The livestock would also appreciate eating them.
If you've heard that elderberries are toxic and unsafe, please read the following useful article from Joybilee Farm: 3 Elderberry Myths.
I store my elderberry syrup in the fridge to prevent any botanical material from molding. The odds of that are small since there's such a high concentration of honey (a natural preservative), but I like to be on the safe side.
The kids prefer taking it cold, too.
You could also can up the syrup to make it shelf stable, but be sure to omit the powdered spices and/or oils. Add these once you've opened the jar. If you can them, the flavor will be very intense and unpalatable, most likely.
You may even omit the raw ginger from the concentrate, if you intend to can it. We don't mind the flavor canned, but it can be strong for some.
Tried this recipe?Let us know how it was!