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Homemade Elderberry Syrup

Homemade elderberry syrup simmers dried elderberries with cinnamon, cloves, and sliced ginger, then sweetens with raw honey for a thick, velvety texture. The concentrated, deep plum-black syrup is ideal for cold and flu season prep and keeps in the fridge.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 20 servings
Course: Drink
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Elderberries
  • 1 cup dried elderberries
  • 3 cup water
  • 1 cinnamon stick
  • 1 tsp whole cloves
  • 1 fresh ginger, sliced
  • 1 cup raw honey

Equipment

  • 1 Dutch oven

Method
 

Prep
  1. Combine dried elderberries, water, cinnamon stick, whole cloves, and sliced fresh ginger in a saucepan over medium heat until everything is evenly mixed and the ingredients are fully wetted.
  2. Bring the mixture to a boil, then reduce heat to low and simmer uncovered at a gentle bubble.
Simmer
  1. Simmer uncovered for 45 minutes at a low simmer, stirring once or twice, until the liquid reduces by about half and looks syrupy.
Cool and strain
  1. Remove from heat and let the syrup cool until just warm to the touch, about 10 minutes.
  2. Pour through a fine-mesh strainer into a bowl and press the berries firmly to extract as much liquid as possible.
Sweeten and store
  1. Stir raw honey into the strained liquid once it is lukewarm, mixing until fully dissolved and smooth.
  2. Pour into a clean glass jar or bottle, then refrigerate until ready to use.

Notes

For best flavor and enzyme-friendly sweetness, add raw honey only after the liquid is lukewarm (not hot). Refrigerate homemade elderberry syrup up to 3 months; for longer storage, freeze in ice cube trays and transfer to a freezer bag. Dietary swap: for a honey-free version, use a plant-based sweetener you tolerate (taste and texture may vary).