Elderberry Syrup Recipe

by Anna Moore

Elderberry is one of those useful plants that looks attractive in the garden and can be used medicinally. Although sometimes called a tree, this member of the genus Sambucus is a large, deciduous shrub that can grow to twenty or thirty feet at maturity.

In late spring, the shrub is covered in cream-white flowers that are very popular with pollinating insects.  Come early autumn the flowers have turned into berries that are favored by both birds and humans alike.

Elderberry is one of most well-known immune boosting, medicinal herbs and has been used for centuries to treat seasonal colds and flu.  

My favorite way use elderberries is to make a delicious, immune boosting syrup to enjoy during the winter. This flavorful remedy is made with dried black elderberries (S.nigra), cinnamon, ginger, cloves, and sweetened with honey.  Dried elderberries can be found at herbal shops or online.

I make a little bit at a time, keep it in the fridge and take a daily dose as a preventative to keep colds away.
Elderberry syrup can also be mixed into smoothies, added to sparkling water or used as a topping for pancakes.
 
Elderberry Syrup
Makes approximately 1 cup

Always consult a physician if you are concerned about trying a new herbal remedy, also children under one year of age should not consume honey.

This syrup is truly a medicinal, nutritional, and culinary cross over.   
 
Ingredients
2oz. (quarter cup) dried elderberries
1-small cinnamon stick
3-whole cloves
1-tablespoon fresh ginger, grated or chopped or a teaspoon of dried ginger.
1/2-cup raw, local honey (or sugar, agave or maple syrup if being used for small children or to veganize)
1-cup water (filtered, spring or well water is best)

  1. Place elderberries, cinnamon, cloves, and ginger in a small pot and cover with water.
  2. Bring to a boil.
  3. Reduce heat and simmer until the liquid has reduced by a bit less than half (approximately 5-10 minutes).
  4. Strain the liquid through a colander lined with cheesecloth into a heatproof bowl.
  5. Allow spiced elderberry juice to cool a bit before adding the raw honey.
  6. Add honey to hot liquid and stir well.
  7. Let cool.
  8. Pour the syrup into jar with a lid such as a canning jar, store in the refrigerator.

Use 1-2 Tablespoons daily or as desired. Try to use it up within a month. 

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