Elderberry Syrup
Elderberry Syrup is great to have on hand during the colder winter months, when your immune system may need some extra support. Making your own Elderberry Syrup at home is easy and will save you money.
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Why You’ll Love This Recipe
- Cheaper than buying readymade Elderberry Syrup
- You have control over the ingredients
- Provides an immune system boost during cold and flu season
Benefits of taking Elderberry Syrup
- Elderberries contain high amounts of Vitamin C, fibre and antioxidants.
- Taking Elderberry Syrup will not necessarily cure your cold and flu symptoms, but it should provide your immune system with some additional support when you are feeling run down.
- Ginger, cinnamon and clove all contain warming properties and enhance the taste of the Elderberry Syrup.
- The honey provides sweetness and helps to the preserve the syrup. Honey is also a natural remedy for coughs and sore throats.
How to take Elderberry Syrup
There are several different ways you can add Elderberry Syrup into your diet, such as:
- Drink it neat – take a spoon or shot glass full several times a day
- Add it to water and drink it like a glass of squash or cordial
- Add it on top of food such as yogurt, waffles or pancakes
Ingredients
- 1 litre (4 cups) filtered water
- 70g (2/3 cups) organic dried elderberries
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 325ml (1 cup) honey
Equipment
- Saucepan
- Measuring jug
- Measuring cups or kitchen scales
- Tablespoon & teaspoon
- Cheese grater (box grater) for the ginger
- Potato masher
- Sieve (strainer)
- Mason jar (or jam jars with lids) for storing in the fridge
How to Make Elderberry Syrup
Step 1
Pour the water into a saucepan and add the elderberries, ginger, cinnamon, and cloves.
Step 2
Set the temperature to a medium-high heat for 15 minutes. Do not allow the water to boil, as this will reduce the potency of the elderberries. Stir at regular intervals.
Step 3
Reduce the temperature to a simmer and cover the saucepan with a lid for a further 30 minutes.
Step 4
Once the liquid has been infused with the elderberries and turned a deep ruby red colour, remove it from the heat and let it cool.
Step 5
Use a potato masher to gently crush the elderberries and extract as much goodness as possible.
Step 6
Pour the liquid through a sieve / strainer into a measuring jug or other suitable container.
Use the back of a tablespoon to crush the elderberries and squeeze out as much liquid as possible.
Step 7
Once the liquid has cooled slightly, add the honey and stir well.
Step 8
Pour the syrup into a mason jar, or alternative glass jar with a lid. Elderberry Syrup can be stored in the fridge for up to one week.
Similar Recipes
Elderberry Syrup
Equipment
- Measuring Cups or kitchen scales
- Tablespoon & teaspoon
- Cheese grater (box grater) for the ginger
- Mason Jar (or jam jars with lids) for storing in the fridge
Ingredients
- 1 litre water 4 cups
- 70 g organic dried elderberries 2/3 cups
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 325 ml honey 1 cup
Instructions
- Pour the water into a saucepan and add the elderberries, ginger, cinnamon, and cloves.
- Set the temperature to a medium-high heat for 15 minutes. Do not allow the water to boil, as this will reduce the potency of the elderberries. Stir at regular intervals.
- Reduce the temperature to a simmer and cover the saucepan with a lid for a further 30 minutes.
- Once the liquid has been infused with the elderberries and turned a deep ruby red colour, remove it from the heat and let it cool.
- Use a potato masher to gently crush the elderberries and extract as much goodness as possible.
- Pour the liquid through a sieve / strainer into a measuring jug or other suitable container.Use the back of a tablespoon to crush the elderberries and squeeze out as much liquid as possible.
- Once the liquid has cooled slightly, add the honey and stir well.
- Pour the syrup into a mason jar, or alternative glass jar with a lid. Elderberry Syrup can be stored in the fridge for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
