In This Article
MAKES: 16 ounces (1 pint)
Most people in America meet elderberry for the first time as a suggested way to support the body during colds and flu, especially in winter.
What makes it a syrup is the sweetener—generally about half viscous sweetener by volume, sometimes less, sometimes more.
Traditionally, honey has been the most common option, but maple syrup and date syrup also work well.
If you plan to give any to children under one year old, use only a non-honey sweetener because of the botulism risk that honey poses to their immature digestive systems, and alternative sweeteners can also be important for people on specific therapeutic diets.
You can make a less sweet version by decreasing the amount of sweetener; the result will simply be a thinner, more watery elderberry syrup.
Elderberry Syrup Ingredients
(Using Fresh Berries)
1 cup fresh elderberries
1 1/2 cups clean water
1/2 cup honey
Optional: 2 Ceylon cinnamon sticks or 1/2 teaspoon Ceylon cinnamon; 5 cloves; 1/2-inch fresh grated ginger or 1/4 teaspoon dried ginger
Instructions
- Bring 1 1/3 cups of the water to a simmer.
- Add all the ingredients except the honey.
- Cover and allow to simmer for 30–60 minutes.
- Strain mixture through a fine sieve or colander, pressing the excess liquid out of the berries and other ingredients. The leftovers are great for chickens, pigs, worms, or the compost pile!
- Measure the liquid; you should end up with about 1 cup. If needed, add a little water to reach 1 cup, which also helps speed the cooling process.
- Allow the strained mixture to cool to about 110°F (43°C).
- Add your sweetener of choice and blend the mixture with a fork or small whisk. If the sweetener is especially thick, you may need to use a handheld blender on a low setting to thoroughly incorporate it.
Low-Honey/Sweetener Version: For medical or other reasons, some people need or want to restrict their sugar/carbohydrate intake. In such a situation, use 2/3 to 1/2 less sweetener and make a thinner, but still delicious, syrup.
Note that the total final volume will be less, or you will need to make slightly more liquid to add the sweetener to reach a full pint.
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Well Being Journal adapted the above excerpt from The Elderberry Book: Forage, Cultivate, Prepare, Preserve by John Moody. Copyright © 2019 by John Moody, and reprinted with permission from New Society Publishers.
