How to Make Elderberry Syrup
Elderberry syrup is a wonderful natural alternative for cold and flu season. Some even call it “The natural flu shot”. Elderberries are one of my most-used go-to remedies for the colder months. The dried berries of the Sambucus nigra plant are naturally high in immune-boosting compounds that are specifically shown to help beat the cold and flu more quickly. You can use them to make a variety of awesome remedies, and my favorite by far is this simple elderberry syrup. As you may know there isn’t much that conventional medicine can do for a common cold or even a mild case of the flu, it’s just one of those things that needs to run its course. Lucky for us, nature provides some great remedies that can help avoid minor illnesses and shorten the duration and suffering if you do get them- and you know I’m all for that!
Benefits of Elderberry
Black elderberries have been known, for generations, to help avoid illnesses and speed the recovery time in those who already have them. Elderberries naturally contain vitamins A, B, and C and stimulate the immune system. Researchers found that the complex sugars in elderberries support the immune system in fighting cold and flu.
Elderberry Syrup: Easy Way to Get the Benefits
Elderberry syrup is sweet and actually very delicious thus providing the concentrated immune-supporting benefits of black elderberries in a great-tasting way. My homemade recipe uses a blend of homemade elderberry concentrate with synergistic herbs like cinnamon, cloves and ginger, plus raw honey for an extra immune boost. If you can’t/don’t use honey you can use maple syrup instead. REAL maple syrup, Aunt Jemima will have to sit this one out!
Why should you make your own?
Well, to save some coin for one! It’s recommended that you take about a teaspoon a day during the colder months which, if your entire family is taking it as well, can add up quick. This recipe makes 16 ounces for a cost of under $8 dollars. You can even tweak it based on your personal preference.
Elderberry Syrup Recipe
Ingredients
3½ cups filtered water
2/3 cup black elderberries (dried, or 1 1/3 cups fresh or frozen)
2 TBSP ginger (grated)
1 tsp cinnamon
½ tsp whole cloves
1 cup raw honey (or maple syrup if you don’t use honey)
Instructions
Pour the water into a medium saucepan and add the elderberries, ginger, cinnamon, and cloves.
Bring to a boil and then cover and reduce to a simmer for about 45 minutes to 1 hour until the liquid has reduced by almost half.
Remove from heat and let cool until it is cool enough to be handled.
Mash the berries carefully using a spoon or other flat utensil.
Pour through a strainer into a glass jar or bowl.
Discard the elderberries and let the liquid cool to lukewarm.
When it’s no longer hot, add the honey and stir well.
Once the honey is well mixed into the elderberry mixture, pour the syrup into a glass mason jar or 16 ounce glass bottle of some kind. Glass is always best! Store in the fridge and take daily for its immune boosting properties.
Congratulations! You just made your very own medicine.
How long does elderberry syrup last in the fridge?
Well, it really depends. I’ve found that placing the finished syrup in a mason canning jar while it is still warm creates an air-tight seal and allows it to last much longer in the fridge, up to several months. I keep mine in the fridge for about two weeks and I typically freeze whatever I won’t use during that time. I also freeze small amounts in an ice-cube tray and defrost small amounts when needed. I think that’s the best way.
How much to take?
I’m not sure if there is a perfect amount, but I personally take 1 teaspoon a day as an adult and give about half of this to my baby. During illness, I would double or triple this amount for myself and my husband while keeping the dose the same for my baby.