Homemade Elderberry Syrup Recipe

This handy recipe is perfect to have on hand for all-round seasonal support, especially during seasonal transitions.

Elderberry season officially runs from August to October, so why not make the most of nature’s goodness while it is in full bloom? This easy to make, homemade recipe has got you covered. Simply take a spoonful a day when you start feeling a little under the weather.

Ingredients

Elderberry Syrup Recipe

250g grams dried elderberries / 500g fresh or frozen elderberries

3 cups spring water

1/4 cup honey or 1/3 cup sugar

1/4 cup lemon juice

1 small piece fresh ginger, peeled (optional)

Directions

1. To make juice, place berries in a large, saucepan along with the water. Cover and bring to a simmer for 20 to 30 minutes
2. Mash the berries with a fork or a potato masher until they soften and release their juices.
3. Press berries through a fine mesh sieve, discarding the solids. Strain juice a second time through a fine mesh sieve lined with cheesecloth to remove any remaining solids. You should have about 2 2/3 cups of juice.
4. Pour the prepared juice into a saucepan along with honey, lemon juice, and ginger. Bring to a simmer, stirring occasionally, until syrup has thickened and reduced to about 2 ½ cups, (approximately 10 to 15 minutes, or longer if you prefer a thicker), more potent syrup. Discard ginger. Once cooled, syrup will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months (pour into ice cube trays to make for easy dosing).
5. Ladle hot syrup into warm sterilized jars (to avoid cracking), leaving ½ centimetre of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes (7 if using smaller jars), then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 2 weeks.

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