Elderberry · Natural Remedies · Syrup

Homemade Elderberry Syrup For Cold Season & Much More!

I made some elderberry syrup today with some dried elderberries that I ordered through Frontier via my local buying club co-op. You can also order the dried berries from Mountain Rose Herbs. I will share the recipe bellow. As a daily “preventative” tonic give children a tablespoon per day and adults two tablespoons per day. You can increase that amount when ill. This recipe comes from the book “Herbal Recipes for Vibrant Health”, by Rosemary Gladstar. It was very easy to make & more frugal than buying the ready made versions. I see from the package label that my berries came in that you can make a hot tea with them as well. I look forward to trying that soon as hot tea is my one weakness er, one of my weaknesses. Albeit a healthy one ; )

Aren’t convinced yet to make up some syrup for your family? Here is more exciting information about elderberry that I found on herbwisdom.com:

“Elderberries have been a folk remedy for centuries in North America, Europe, Western Asia, and North Africa, hence the medicinal benefits of elderberries are being investigated and rediscovered. Elderberry is used for its antioxidant activity, to lower cholesterol, to improve vision, to boost the immune system, to improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsilitis. Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell. People with the flu who took elderberry juice reported less severe symptoms and felt better much faster than those who did not. Elderberry juice was used to treat a flu epidemic in Panama in 1995.” (emphasis my own)

Elderberry Syrup

1/2 cup dried elderberries (only use the blue/black variety or Sambucus Nigra & not the red)
3 cups water
1 cup honey (preferably raw/local) or evaporated cane sugar

Place berries in saucepan and add the water. Bring to a boil, reduce heat and simmer over low heat for 35-45 mins. Smash the berries well (I used a potato masher) and then strain the mixture through a fine-mesh strainer, mashing with the back of a spoon as you go to get out all the juices. Add the honey & stir well. Bottle and store in the fridge where it will keep up to three months. (If you like, steralize your bottles and lids to prevent the chance of mold on the inside of jar and lid). I don’t think ours will last long enough to have that problem because we plan to be taking six tablespoons per day between the four of us. You can add freshly grated ginger to this recipe for added benefits.

Words of caution: 

Never eat uncooked elderberries
Only use the blue/black variety aka Sambucus Nigra
They will stain anything they come in contact with


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