Elderberry Syrup

“European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry’s real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza.”  –Mountain Rose Herbs

“This syrup is especially helpful for those with colds or flu. The elderberry will assist with the healing while the added cinnamon, ginger and cloves will help the syrup to be warming and the honey adds an antibiotic and quality while also making the syrup soothing for sore throats and coughs. Take 1 tablespoon per hour during illness.  Elderberry syrup is also a wonderful preventative so you can take a few tablespoons of this syrup each day during cold and flu season to help avoid getting sick. Better yet, pour it over your pancakes and benefit from it’s health promoting properties while enjoying this special breakfast treat!”  –HerbMentor

1/4 pound dried organic elderberries (Sambucus nigra)
5 cloves
1  cinnamon stick
1 heaping tablespoon grated fresh ginger
2 cups filtered water
1 cup raw honey

Combine all ingredients except honey in a small pot.  Bring to the boil, then cover and simmer until the liquid has reduced in volume by half, about 25 minutes.  Allow to cool to room temperature, then stir in honey.  Transfer to a sterile jar and store in the refrigerator for up to 2 weeks.

Take up to 1 tablespoon per hour during illness or up to 3 tablespoons per day during cold and flu season to help avoid getting sick.

This post is part of The Food Renegade’s Fight Back Fridays

For educational purposes only.  This information has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

18 thoughts on “Elderberry Syrup

  1. We are big fans of Elderberry around here. Combined with a little Echinacea and a couple servings of bone broth and a wicked round of illness that has been hitting our area was reduced, for us, to a single day of mild sniffles and a little fatigue.

    Good stuff…
    no shots for us!

  2. Came over from Nourishing Gourmet…had to say I love Elderberry syrup and made a bunch for my family this fall. I put 1/8 cup of brandy in each pint jar of syrup and that will help my refrigerated syrup to last for a few months…through more of the flu and cold season at least. I did use my own fresh berries, but using dried is great b/c then you can make more later in the season.

    Nice blog!

  3. That’s the same recipe I use and I love it! I was blessed with a volunteer tree in my pasture several years ago and got 6 gal from it this summer. So good!

  4. Hmm, I haven’t seen it with spices before, will have to try! You don’t mention it, but I assume you strain the syrup before adding the honey and bottling?

    • Oh, did I not mention that? Sorry. Yes do strain before bottling.

      As you know, the honey adds an anti-biotic, healing component and the cloves, ginger and cinnamon add a warming dimension to the decoction.


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