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A jar of elderberry syrup with fresh picked elderberries around it.

Elderberry Syrup Recipe

Making homemade elderberry syrup from fresh, frozen or dried elderberries is quick, easy and very affordable. In this simple tutorial I’ll show you the entire step-by-step process, and even teach you how to can it for long-term storage.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Time: 15 minutes
Total Time: 45 minutes
Servings: 32 servings
Author: Carolyn Thomas


  • 4 cups filtered water
  • 2 cups cups fresh or frozen elderberries (or 1 cup dried elderberries)
  • 2 cups honey
  • 1/4 cup fresh lemon juice


  • Add water and fresh berries (or dried berries) to a large, heavy-bottomed pot. Bring to a boil.
  • Simmer for 15 minutes.
  • Strain liquid through a fine-mesh strainer, removing berries and add-ins. At this point, you can mash the berries a bit to release all their liquid.
  • Continue simmering until the liquid is reduced by half.
  • Remove from heat and allow liquid to cool to just above room temperature. You want to be able to touch is comfortably with your finger (or, if using a thermometer, about 110 degrees F or less).
  • Add honey and lemon juice, stir until honey is dissolved.
  • Ladle into your jars, label and put on a tight-fitting lid. Store in the refrigerator up to 2 months.



  • After simmering for 15 minutes you now have elderberry tea or juice. This can be taken as is, but will only last a couple weeks in the refrigerator. Once cooled, this elderberry juice can be used to make a tincture.
  • If canning, bring the syrup back to a boil after adding honey and lemon juice. Fill your jars to ¼ inch headspace. Waterbath can for 10 minutes (if at sea level), and adjust accordingly if you’re above sea level.
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