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Bottle of elderberry syrup displayed beautifully on a table
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Homemade Elderberry Syrup

This is a simple and delicious remedy for winter cold and flu, reducing both severity of symptoms and duration. Ideal for the whole family.
Course Tonic
Cuisine Herbal
Keyword Homemade Ellderberry Syrup
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 37 tablespoons
Calories 27kcal

Equipment

  • Saucepan
  • Funnel
  • Cheesecloth
  • Pyrex jug - at least 500ml (1/2 quart) capacity
  • 500ml (1/2 quart) glass bottle with lid

Ingredients

Basic elderberry syrup

  • 1 cup dried elderberries organic, 100g
  • 3 cups water
  • 3/4 cup honey, such as Manuka

Flavourings to customise

  • 1-2 cinnamon sticks
  • 1-2 whole vanilla beans, split down the middle
  • Zest of one lemon
  • Zest of one lime
  • 2 inches ginger root and or turmeric root, sliced
  • 2 tablespoons other herbs, such as olive leaf (anti-viral)

Instructions

  • First, make a strong decoction by combining the dried elderberries with water and any other additional spices, citrus zest and herbs (coarse, not delicate) in a saucepan, cover and bring to a boil, then reduce to a simmer for 20 minutes, reducing the liquid by half.
  • Remove the decoction from heat and take off the lid, let stand and steep for a further 30 minutes. If you want to add a small amount of delicate complementary herbs (leaves, flowers) the add them here (I used olive leaf - another great anti-viral).
  • Once cooled, set a funnel over a pyrex jug, and strain out the mixture using a cheesecloth. Press the cheesecloth tightly to extract every last drop, then discard or compost the plant material.
  • To the pyrex jug, add honey - half the volume of liquid for a thinner syrup, and equal the amount for a thicker but sweeter syrup. Place the jug in a saucepan filled with a little hot water, stir well over low heat to dissolve the honey fully.
  • Pour syrup into a sterilised glass jar with a tight fitting cap/cork, shake well, label, date, and store in the fridge.
  • Dosage: up to one tablespoon a day for adults, increasing to three tablespoons maximum if fighting a cold. For small children, 1/2 a teaspoon a day is adequate, increasing to 1/2 teaspoon three times daily if sniffly. For older children, 1 teaspoon daily, increasing to 1 teaspoon three times daily as needed.

Notes

  • You can use fresh or dried berries, if using fresh, then use twice the amount of dried
  • Use a smaller pot than I have here – the larger the surface area, the quicker the water evaporates. A smaller pot will give you a better result, I used a larger pot so you could better see what the mixture looks like inside
  • If you’re adding extra herbs as I like to – for example, a few tablespoons of olive leaf (another great anti-viral), then adjust the water content accordingly
  • Use more honey for a thicker syrup
  • For a vegan alternative, use pure maple syrup in place of honey
  • This is best used during the winter months, particularly so if you’re feeling run down or vulnerable, or if you’ve been around people who are sick
  • Works incredibly well when taken at the very first sign of illness, reducing the severity of symptoms and speeding up your recovery time. This is because elderberry blocks the virus from entering the cell, preventing its replication, and therefore lowering its virulence
  • This recipe yields approximately 37 tablespoons, enough for daily use for one person for just over a month
  • Nutrition panel is an estimate only, based on one tablespoon

Nutrition

Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 8.5g | Sugar: 5.6g