Homemade Elderberry Syrup
Servings: 30
This elderberry syrup recipe simmers dried elderberries with cinnamon, ginger, cloves and thyme, then gets sweetened with raw honey once cooled. It is simple enough for kids to help make, and a splash of apple cider vinegar keeps it bright.
Ingredients
- ½ cup dried elderberries
- 2 cup water
- 1 tbsp ground cinnamon
- 1 tbsp dried thyme
- 1 tbsp ginger root ground
- ½ tsp ground cloves
- 1 ½ cup raw honey
- 2-3 tbsp raw apple cider vinegar optional
Instructions
- Place the elderberries, water, cinnamon, thyme, ginger and cloves in a nonreactive saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes, smashing the elderberries with the back of a wooden spoon as they soften.
- Remove from the heat and let cool for a few minutes. Pour through a fine-mesh sieve, pressing to extract as much liquid as possible.
- Stir in the honey and the apple cider vinegar, if using. Transfer to a quart jar with a tight-fitting lid and refrigerate for up to several months.
Notes
- Honey Swap: Raw honey isn't safe for babies under 1 year old, so don't give this syrup to them. For a vegan syrup, use pure maple syrup in place of the honey.
- Elderberry Tip: Always cook dried elderberries fully, as in this recipe; raw elderberries shouldn't be eaten.
- Instant Pot Method: Combine the elderberries, water and spices in the pot. Pressure cook on high for 9 minutes, then natural release for 10 minutes before mashing, straining and stirring in the honey.
- Storing: Keep the syrup in a sealed jar in the fridge for up to 3 months, or freeze it in ice cube trays for up to 6 months. Shake before using.
Nutrition
Serving: 2tbsp, Calories: 53kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 14mg, Fiber: 1g, Sugar: 14g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
