Elderberry Syrup
4-6 Servings • Prep Time: 15 Minutes • Chill Time: 2+ Hours
From Mountain Rose Herbs
Some notes before you start:
Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. The amount can change slightly and you want to make sure you have enough preservative (honey) so that your syrup won’t spoil.
This recipe is easy to multiply if you’d like to make a big batch to store. Enjoy a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season!
Ingredients
2 cups dried or fresh 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 for a vegan/infant-friendly recipe)
Double the amount of sweetener to increase shelf life
1 cup vodka or brandy (optional to increase shelf life)
Directions
1) Combine berries and herbs with cold water in pot and bring to a boil.
2) Reduce heat and allow herbs to simmer 30 to 40 minutes.
3) Remove from heat and let steep 1 hour.
4) Strain berries and herbs using a funnel overlaid with doubled cheesecloth or an undyed cotton muslin bag and squeeze out liquid (it will likely still be hot!). Discard used herbs in compost.
5) Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
6) If using vodka or brandy, add her and stir until well combined.
7) Bottle in a sterilized glass and store in the refrigerator.
