Homemade Elderberry Syrup Recipe

In my previous post My Unexpected Journey into Herbalism I mentioned that it is good to slowly expand your repertoire by investigating one herb/botanical at a time and really getting to know as much as you can about it. My new herb of the moment is the elder – both elderflowers and elderberries. I planted one in my garden and have started to get some reasonable harvests of flowers and fruit. With elderberries, I learnt the hard way that the birds get to them before you even realise that the berries are ripening – I only got a small handful last year. This year I was well prepared and covered the bunches of berries with netting bags, managing to get a good harvest. I was also pleased with the balance I had between flowers and berries because obviously if you harvest lots of flowers you won’t get as many berries. I dried both the flowers and fruit in my dehydrator to give me more flexibility about how and when I use them.

Elderberries are a herbal apothecary staple to help maintain normal, healthy functioning of our immune system and to promote resilience when our bodies are particularly stressed. Elderberry syrup can be taken a teaspoon or 2 a day for its medicinal benefits. Elderberry syrup is also delicious and full of vitamins, minerals, antioxidants, and flavonoids. It can be used as a treat on pancakes, ice cream, or stirred into cocktails, mocktails, or even tea.

Elderberry Syrup Recipe

2 cups dried elderberries
4 cups cold water
3 tsp dried ginger root
1 cinnamon stick
1 cup liquid honey

If you want your syrup to last for a long period of time and be shelf-stable at room temperature, then either add another cup of honey or 1 cup of vodka or brandy. Otherwise you will need need to store it in the refrigerator to discourage the growth of bacteria and mould.

Combine elderberries, ginger and cinnamon with the water in a saucepan and bring to the boil.

Reduce the heat and simmer for 30-40 minutes, the remove from heat and let it steep for an hour or so.

Strain the mixture through a jelly bag into a Pyrex jug.

Once the mixture has cooled to just above room temperature, add the honey and stir.

If using vodka or brandy, add as well and stir until well combined.

Pour into sterilised bottles and seal.

I have been experimenting with labels for my bottles and also with tags that explain more about the health properties and how to use the syrups.