The berries, flowers, and bark of the elder (Sambucus) plant have long been prized by herbalists across the globe, and modern studies have also substantiated the berries’ ability to help maintain normal, healthy functioning of our immune system*. This makes elderberry an excellent plant ally to promote resilience during times when our body’s systems are particularly stressed (the winter holidays come to mind!).
Classic Elderberry Syrup Recipe
Makes about 3 cups of syrup
Active Time: 1 hour
Ingredients
- 2 cups dried organic elderberries
- 4 cups cold water (distilled, purified, or spring water works best)
- 2-3 tsp. organic dried ginger root
- 1 organic sweet cinnamon stick
- 1 cup raw, local honey or organic maple syrup or agave; double the amount of sweetener to increase shelf life
Directions
- Combine berries and herbs with cold water in pot and bring to a boil.
- Reduce heat and allow herbs to simmer 30 to 40 minutes.
- Remove from heat and let steep 1 hour.
- Strain berries and herbs using a funnel overlaid with doubled cheesecloth or an undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!). Discard used herbs in compost.
- Once the liquid has cooled to just above room temperature, add honey and stir to incorporate.
- Bottle in sterilized glass and store in the refrigerator.
Pro tips:
- Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. This amount can change slightly and you want to make sure you have enough preservative (honey) so that your syrup won’t spoil. (Example: If you are left with 2 cups of elderberry decoction, you will want to add at least 1 cup of honey.)
- This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts (glass pantry jars and amber bottles are great choices!). My family enjoys a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season.
