An easy elderberry syrup recipe made with dried elderberries, echinacea, herbs, and honey. Great for colds and supporting the immune system when used medicinally, or used as a syrup for drinks or mixed in with maple syrup as a topping for food.
Keyword elderberry syrup for colds, elderberry syrup recipe, how to make elderberry syrup
Place water in a pot. Add in elderberries, echinacea, cloves, cinnamon sticks, and star anise.
Bring to a boil on high heat. Once boiling, reduce to medium and let it simmer for 1 hour, until it reduces in half.
Remove from heat and strain the liquid over a large glass bowl using a fine mesh sieve. Carefully push out any remaining liquid from the solid, using the back of a large spoon. Compost the solids, and let the liquid cool.
Stir in honey. Transfer to a glass bottle or jar. Makes 16 oz of finished elderberry syrup. Label and keep in refrigerator for up to 3 months.
It is absolutely imperative that the elderberries are cooked for a minimum of 1 hour until it has reduced in half. Consuming raw elderberries is unsafe and can pose serious health risks.
Do not mix in honey when the liquid is still hot, as this can kill the natural antibacterial and antioxidant properties in honey. Feel free to add in more or less, depending on the sweetness level you prefer.
This recipe makes 16 oz. Use a small funnel for transferring the liquid into a glass bottle for a clean transfer, as to not spill the precious liquid! I use these funnels.
This syrup is a liquid consistency. If you want it more viscous to use as a topping on pancakes, mix into raw maple syrup or add more honey.
For adults, take 1-2 tablespoons daily to boost immune system. Take 3-4 tablespoons per day when sick.
For kids, take 1/2-1 teaspoons per day, or 3-4 time daily when sick.
Elderberry syrup will last for 3 months when kept in the refrigerator.