How to Make Homemade Elderberry Syrup

After many many requests for my recipe on elderberry syrup, I’m finally delivering! I’ve been hesitant because it’s a daunting task to write down a recipe and give step by step instructions when, I pretty much wing it. After trying several different recipes and finally landing on one that I pretty much like, I adapted that one to my specific likings.

Here’s what I took into consideration: taste and ingredients. I’ve had a few almost failures with this. Like the time I put ACV (apple cider vinegar) in all of my jars of elderberry syrup. Let’s just say, my kids didn’t appreciate the health benefits of ACV. Who knew, they were only after the taste!? Anyway, another almost failure was using powdered cinnamon and turmeric…let’s just say there was one too many powders in that batch and left the texture too grainy. I could go on with my elderberry mishaps, but let’s get to the good stuff; my success!

Elderberries and the other ingredients that I use in my recipe have so many health benefits, but the one I’m mainly after is to help reduce the colds, flu and other illnesses floating around. It’d be in poor judgement if I didn’t mention that we have gotten sick this year; however, each time has been very short-lived and with fairly minor symptoms (knock on wood). I believe it’s, in part to this syrup. Having said that, there’s a lot more that goes into staying healthy than drinking a syrup.

Other factors in the health equation are getting enough rest, sunshine, fresh air, eating healthy and whole food, exercise, level of stress as well as overall cleanliness. We don’t go overboard on hand-sanitizer or bleach either. We try to stay as natural as possible with cleaning agents.

If cooking is not your thang, you can absolutely buy elderberry syrup in the store, but I found it to be expensive and actually way too sweet, but for those who want to venture into making it, let's get to my personal recipe:

Here’s what you’ll need:

1. Pot for use on the stovetop

2. A mesh strainer (a regular strainer has holes that are too big)

3. Water- 24 cups

4. Whole Elderberries- 2 cups

5. Cinnamon sticks- 4-6

6. Turmeric- 6 heaping tablespoons

7. Fresh ginger- about 1 ½ cups chopped (Don’t bother peeling, since it gets strained at the end)

8. Local honey

9. Mason jars (I like to use the ½ pint jars)

Bring all ingredients (except the honey) to a boil, then reduce to a simmer for 60 minutes.

Meanwhile, line up your mason jars and put about 2 tablespoons of honey in each jar.

After the designated cook time, using the mesh strainer, dump your concoction into a stainless steel bowl.

Mash the berries to squeeze out all the goodness you can get!

Before you pour the syrup into the mason jars make sure you stir it, as the turmeric will settle to the bottom and you’ll end up with all the turmeric in the last jar you pour (stir in between each Mason jar pour).

I like to pour the syrup into the jars when it’s still hot to help mix the honey.

It’s important to note that turmeric will stain! This is why I suggest a stainless steel bowl and absolutely clean up any spills along the way.

Let the syrup cool before placing the lids on them, date each lid and store in your fridge for up to 6 weeks. I’m betting it will last longer than that, I’ve just never tried it!

As with anything new, be your own advocate. Do research on these ingredients to make sure they’re right for you and your family. There are certain risks associated with elderberries and cinnamon, so educate yourself; there’s a wealth of information at our fingertips, use it! Here are the pages I personally used for information on the ingredients (elderberry, cinnamon, turmeric, ginger, honey).

Enjoy!