Step-by-Step Homemade Elderberry Syrup Recipe

• Prepare the berries. Remove elderberry stems and rinse ripe black elderberries under cold water. Avoid green berries, red berries, or unripe berries, as these can contain cyanide compounds.
• Combine in a pot. Add 2 cups fresh elderberries (or 1 cup dried elderberries) to a large pot with 4–5 cups water. Include optional spices like cinnamon sticks, whole cloves, and fresh ginger root for a great addition to flavor.
  2 Cups Elderberries, 5 Cups Water, 1 Tablespoon Cinnamon, 1 Tablespoon Ginger, 2 Whole Cloves, 1 Tablespoon Lemon Juice
• Simmer gently. Heat over medium heat until the liquid reaches a gentle boil, then reduce to medium-low heat and let simmer for 20–30 minutes. Use the back of a wooden spoon to gently mash the berries, releasing elderberry juice. Note: if using dried elderberries add 30 minutes onto the cooking time.
• Strain the syrup. Pour the mixture through a fine mesh strainer or fine sieve into a clean container. Press lightly with a spoon to extract much liquid but avoid forcing seeds through.
• Add sweetener. Allow the liquid to cool slightly (room temperature) and then stir in 1 cup raw honey or your desired sweetener. Sweetening at this stage preserves the immune-boosting properties of the syrup.
  1 Cup Raw Honey
• Bottle & store. Transfer your own elderberry syrup to sterilized jars. It keeps up to 2–3 months in the fridge (shelf life) and can be frozen for longer-term storage.