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How to Make Elderberry Syrup. The simple elderberry syrup recipe below contains only 3 ingredients: elderberries, raw honey and water. While any type of raw honey is fine for this recipe, manuka honey that is UMF certified 10+ is the most potent type. A single batch is enough to take your family through an entire cold and flu season.
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Prep Time: 2 minutes. Cook Time: 30 minutes. Total Time: 32 minutes. This "Ultra" Elderberry Syrup brings in the additional immune-system stoking powers of herbs like ginger and astragalus, but you can also make an unspiced syrup using nothing but berries, water, and honey.
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Step 1: Combine Elderberries & Water. Dried berry variation: In a large pot or saucepan, combine 4 cups dried elderberries with 8 cups of water. Note the height of liquid in the pan. Fresh berry variation: If you're fortunate enough to have fresh elderberries available, use 8 cups of berries and just 1 cup of water.
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First, I put the cup of berries, 3 cups of water, a cinnamon stick, four whole cloves, and 2 tablespoons of grated ginger into a stainless saucepan, brought the mixture to a boil, and then reduced the heat and simmered the liquid on low until it was reduced to about half of its original volume. Then I poured the mixture into a stainless-steel.
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Instructions. In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil. Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes. Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth. Press all liquid out of the berries using the back of a.
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Then the reduce heat and simmer uncovered for 30 minutes, stirring regularly. Remove from the heat and let steep for 1 hour. Strain the mixture through a fine mesh-sieve into a large measuring cup or mixing bowl, reserving the liquid and discarding the berries. Allow the syrup to cool to room temperature.
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Instructions. Pour the sparkling water into a glass, followed by the elderberry syrup and lime juice. Stir the soda to combine the ingredients. Top the soda off with ice and an herb garnish (thyme or mint) if you want to feel fancy. Mint will add a minty flavor to the soda.
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In a medium saucepan, simmer elderberries and water on low until mixture reduces to half. (About 1 hour) Ensure that pot remains simmering at all times and doesn't boil. Using a strainer or cheesecloth, separate liquid from leftover elderberries and discard the berries. Sweeten with maple syrup to taste.
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Here's how to make elderberry syrup, step-by-step. (Note: the printable recipe card is at the bottom of the post) First, measure 1 1/2 cups of dried elderberries into a medium size pot. (Get whole, organic dried elderberries here .) Add 6 cups of filtered water (we use this incredible water filter) and bring to a boil. Stir well.
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Elderberry syrup can be frozen for later use in freezer safe containers. I recommend adults take 1-2 tablespoons of elderberry syrup 2-3 times per day at the onset of a cold or flu, and throughout the duration of the illness. For small children (ages 1-5), 1-2 teaspoons twice per day is good. That amount can be increased as the child grows.
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Directions. In a medium saucepan, bring elderberries and water to a boil. Reduce heat and simmer for 30-40 minutes. Remove from heat and allow to cool for a few minutes. Using a fine-mesh sieve or cheesecloth, strain the elderberries over your jar.
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Prepare the canner, jars and lids. In a large stainless steel sauce pan, add 3 cups of elderberry juice, 4 tablespoons of lemon juice and one package of pectin. Bring it to a boil over hight heat and stir in 4 ½ cups of sugar all at once. Boil hard, stirring constantly, for one minute.
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Place berries and water in a medium sized pot on the stove. Bring to a boil over medium-high heat, then turn down to la very low simmer for about 5 minutes. Use a strainer to pour the liquid into a bowl or glass jar (I use a large mason jar or an empty 32 oz juice jar with a large funnel placed over the opening).
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Bring the elderberries to a boil, stirring often. Now, if you are using a food mill, set it up with its finest plate and pour the elderberries into it. Run the food mill until the mash is pretty dry, then squeeze out any remaining elderberry juice. You should have a little more than 1 quart.
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Add the elderberries, ginger, cinnamon, and water to a pot and bring to a boil then immediately reduce to simmer. Simmer for 40-45 minutes. Remove from heat and let steep for 30 to 60 minutes to cool slightly. It should remain a little warm to mix with the honey.
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Place elderberries, ginger, cloves, pepper and water in a sauce pan. Bring to a boil then simmer for 20 minutes, covered. Let cool. Strain through a cheese cloth squeezing out all the juice. Add apple cider vinegar and honey. Bottle in glass with an air tight lid. Store in the refrigerator for up to 3 months.