Elderberry Syrup

Elderberry Syrup

Simmered dried elderberries and warming spices reduce into a tart, syrupy tonic.

Total 1 hr 15 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This deep purple syrup simmers dried elderberries with cinnamon, ginger, and cloves before honey is stirred in off the heat. It keeps in the refrigerator for weeks and makes a tangy addition to tea, pancakes, or a spoonful on its own.

Ingredients

  • 1 cup dried elderberries
  • 3 1/2 cups water
  • 1 tablespoon fresh ginger, sliced
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 cup raw honey

Method

  1. Combine dried elderberries, water, sliced ginger, cinnamon stick, and cloves in a 6-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about half.

  3. Remove the pan from heat and let the mixture cool until just warm to the touch.

  4. Strain the mixture through a fine-mesh sieve into a bowl, pressing the berries with a spoon to extract as much liquid as possible, then discard the solids.

  5. Stir the honey into the warm strained liquid until fully dissolved.

  6. Pour the syrup into a clean 16-ounce glass bottle or jar and refrigerate.

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    Elderberry Syrup

    This deep purple syrup simmers dried elderberries with cinnamon, ginger, and cloves before honey is stirred in off the heat. It keeps in the refrigerator for weeks and makes a tangy addition to tea, pancakes, or a spoonful on its own.

    1 hr 15 min 16 oz 45 cal

    Ingredients

    • 1 cup dried elderberries
    • 3 1/2 cups water
    • 1 tablespoon fresh ginger, sliced
    • 1 cinnamon stick
    • 4 whole cloves
    • 1 cup raw honey

    Method

    1. 1

      Combine dried elderberries, water, sliced ginger, cinnamon stick, and cloves in a 6-quart saucepan.

    2. 2

      Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about half.

    3. 3

      Remove the pan from heat and let the mixture cool until just warm to the touch.

    4. 4

      Strain the mixture through a fine-mesh sieve into a bowl, pressing the berries with a spoon to extract as much liquid as possible, then discard the solids.

    5. 5

      Stir the honey into the warm strained liquid until fully dissolved.

    6. 6

      Pour the syrup into a clean 16-ounce glass bottle or jar and refrigerate.