Elderberry Syrup

This classic elderberry syrup is something you can make at home in about an hour, and one batch lasts for weeks in the fridge. The combination of elderberries, ginger, and warming spices simmers into a deep purple concentrate that tastes surprisingly good on its own. A generous amount of honey gets stirred in at the end for sweetness and a smooth, syrupy texture.

Ingredients

  • 1 cup elderberries
  • 3 cups water
  • 2 tbsp fresh or dried ginger root
  • 1 tsp cloves
  • 2 cinnamon sticks (Korintje)
  • 1 tsp Ceylon cinnamon
  • 1 cup Duck River honey

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Combine the elderberries, water, ginger root, cloves, and cinnamon sticks in a medium saucepan. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until the liquid has reduced by about half.
  3. Remove from heat and let cool until warm but not hot (honey loses beneficial properties in high heat).
  4. Strain through a fine mesh sieve, pressing on the berries to extract as much liquid as possible. Discard the solids.
  5. Stir in the honey until fully dissolved.
  6. Pour into a clean glass jar and store in the refrigerator for up to 3 months.

Notes

  • Adults can take 1 tablespoon daily, children over 1 year can take 1 teaspoon.
  • The syrup is also delicious drizzled over pancakes, stirred into sparkling water, or mixed into yogurt.
  • Use Ceylon cinnamon for a more delicate, floral warmth compared to cassia.