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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Servings: 32 servings
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Don't give elderberry syrup made with raw honey to children less than one-year-old!
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