Elderberry Syrup
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Elderberry Syrup
Yield: 2 Cups
A simple elderberry syrup recipe made with dried elderberries, honey and herbs for an immune boosting and delicious syrup. Can be used medicinally or on homemade pancakes or waffles.
Ingredients
- 4 cups dried organic elderberries - find them in our bulk department or buy them by the pound at either one of our stores
- 2 tbsp freshly grated raw ginger
- 1 tsp cinnamon or 2 whole cinnamon sticks
- 1/2 tsp cloves ground or whole
- 8 cups water
- 24 ounces honey
- Either cheesecloth or a nut milk bag to strain the berries
- Air-tight glass storage containers for the finished elderberry syrup
Instructions
- Add 8 cups of water and 4 cups of dried elderberries to a saucepan and simmer over medium-low heat.
- Once simmering, add cinnamon, clove, and grated ginger and continue to simmer, stirring occasionally until the liquid is reduced by half.
- Once reduced by half the original volume, allow the elderberry mixture to cool slightly.
- Using a fine mesh strainer or cheesecloth perched over a bowl, strain the mixture, using a spoon (and hands) to press the berries to extract as much juice as possible.
- Add the extracted elderberry juice back into the saucepan with the called-for honey, using a whisk to thoroughly combine. If needed, create a warm water bath to lightly heat and soften honey, but avoid microwaving or boiling honey!
- Optional: Add a splash (up to half a cup) of your liquor of choice, as an extra preservative.
- Pour the elderberry syrup into jars or bottles, and refrigerate. Without liquor, it should stay fresh for about 12 weeks. It is safe to use until mold develops!