Elderberry Syrup

Written By Jessica Milnes
Author: Jessica Milnes
Elderberry Syrup

Elderberry Syrup

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

This is my version of homemade elderberry syrup, with a few extras that I love adding for those warm fall and winter flavors. A basic elderberry syrup is simply elderberries, water, honey, and fresh lemon juice, but over the years I’ve added orange, cinnamon, cloves, ginger, and even rose hips gathered right here from the wild rose bushes on our property.

Some of these ingredients may not be available where you live, and that’s completely okay. Make it with what you have. This is one of those things I like to make ahead and keep tucked away in the freezer so it’s ready when we want it.

Ingredients

  • 1 cup dried elderberries
  • 2 cups water
  • 1 orange, sliced
  • 1 large handful whole cloves
  • Several cinnamon sticks
  • Freeze dried or fresh ginger, to taste
  • Rose hips, a generous handful, optional
  • 1 cup raw honey
  • Juice of 1 fresh lemon

Instructions

  1. Add the dried elderberries and water to a large pot. Jessica uses a ratio of 2 cups water for every 1 cup of dried elderberries.
  2. Slice one whole orange and add it to the pot.
  3. Add a large handful of whole cloves, several cinnamon sticks, and a generous amount of ginger.
  4. If you have rose hips available, add a generous handful. Jessica uses rose hips gathered from the wild rose bushes on the homestead. If you don’t have access to them, simply leave them out.
  5. Bring everything to a gentle simmer.
  6. Simmer dried elderberries for about 1 hour, allowing everything to steep and cook together. If using fresh elderberries, Jessica says about 30 minutes is enough.
  7. Remove the pot from the heat and carefully strain the mixture through a fine mesh strainer or cloth into a heat safe bowl. Remove all of the elderberries, orange, spices, rose hips, and other solids. Press or squeeze carefully to get as much of that deep purple elderberry liquid as possible.
  8. Allow the liquid to cool until it is still slightly warm but no longer very hot.
  9. Stir in approximately 1 cup raw honey per batch. The warmth of the liquid will help dissolve the honey.
  10. Squeeze in the juice of 1 fresh lemon per batch after cooking. Jessica does not cook the lemon juice with the elderberries.
  11. Stir well and transfer into clean jars for storage.

Notes

Elderberries need to be cooked before consuming. I keep a reminder right with my dried elderberries so I don’t forget.

I use dried elderberries because they’re easy for me to keep stocked in the pantry and they last a long time. If you use dried elderberries, simmer them for about an hour. Fresh elderberries only need about 30 minutes.

I like about a cup of raw honey per batch. Let your elderberry liquid cool until it is just warm before stirring in the honey. I add my fresh lemon juice at the end too rather than cooking it with everything else.

For storage, I sometimes use jelly jars and sometimes pint jars. I keep the syrup refrigerated if we are using it right away, and I freeze the rest so I can pull out a jar when we need it. You can also pour the elderberry syrup into ice cube trays, freeze it, and then transfer the frozen cubes into a Ziploc freezer bag. That gives you smaller portions that are easy to grab as needed.

If freezing in glass jars, always use freezer safe jars and leave adequate headspace for expansion.

Please do your own research before using homemade remedies. Be aware of potential elderberry allergies and remember that honey should not be given to children under 1 year old. This is a homemade food preparation, not a substitute for medical care.


Jessica Milnes