Herbs & Things

Herbs & Things
Herbs & Things

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How to Make Homemade Elderberry Syrup

Last year was the very first year I started making elderberry syrup (ES). I was trying to find an all natural way to help keep the yuckies away from my son, especially the flu. Seeing as he has asthma, and the fact that we were not for the flu shot by any means, I needed to find an herbal alternative. Elderberry syrup was the one thing that kept coming up in searches, so I thought what the heck, let's try this thing.

I was instantly amazed. We started in January, and he didn't get sick at all until a week after I took him off of it. Whenever he would start getting the sniffles, I'd load him up on ES and he was good to go the following morning. 


This year I decided to make some syrup for friends and family, and as of this morning, I've sold well over 25 quarts and 15 pints of this miracle syrup. 

But, since it is so expensive for me to make for others when I factor in buying mason jars and not even keeping any for myself, I decided to share my recipe with you. I have gotten so many compliments on how good this recipe tastes, and how effective it is, that I decided -- why not share the knowledge!?

Here are a few facts about elderberry syrup....

Elderberries (black elderberries) contain high levels of A, B and C vitamins that stimulate your immune system. 

Elderberries have been known to prevent flu and the common cold, and to also speed the recovery of those who have them.

Elderberries can be used for sinus pain, back and leg pain, nerve pain, and chronic fatigue syndrome.

Elderberries are high in quercetin, a natural antioxidant. 

...and the list goes on!

...and now for the recipe. This recipe is a "bulk" recipe and makes 3-4 quarts at a time. ES will keep in the refrigerator for 3-4 months. You'll know when it is ready to be tossed by the bitterness that it starts to develop.

1 lb Organic Elderberries (I get these http://amzn.to/1yiLQgg)
12 cups of water (or more if you have a large pot you can fill up)
3-4 medium sized fresh ginger roots (you can get it from any supermarket)
4 tbs cinnamon powder

2 tbs ginger powder
2 tbs clove powder
1 quart raw honey (we get from our's from our local co-op, try to get the most local RAW honey you can find.)


Pour elderberries into large pot or dutch oven (I use my dutch oven). Fill to almost the top with water, or 12 cups, whichever comes first. Add ginger root, ginger powder, cinnamon powder, and clove powder. DO NOT ADD HONEY.
Bring to a boil and then cover and reduce to a simmer for about 45 minutes. Remove from heat and let cool enough to be handled. Pour through a strainer into another pot, large glass jar or bowl.
Discard the elderberries (or compost them -- I give them to my chickens.) and let the liquid cool to lukewarm. When it is no longer hot, add entire quart of honey and stir well.
When honey is well mixed into the elderberry mixture, pour the syrup into mason jars, add lids fingertip tight and refrigerate. Shake well before taking.
I recommend taking 2 tbs for adults, and 2 tsp for children -- daily. It is not medicated, therefore you cannot "overdose" on it. If you feel like you're getting sick, take the recommended dose every 2 hrs until symptoms surpass.