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A gently spiced, honey-sweetened elderberry syrup made by simmering dried elderberries with ginger, cinnamon, cloves, rosehips, astragalus, and black pepper, then steeping, straining, and sweetening the liquid with honey.

  • Total Time: 1 hour 50 minutes (includes simmering, steeping for at least 1 hour, cooling, straining)
  • Yield: Approximately 48 teaspoons (about 16 tablespoons) 1x

Ingredients

Scale
  • 1/2 cup dried elderberries (picked through to remove stems, twigs, leaves)
  • 2 cups filtered water
  • 1 tablespoon fresh ginger, peeled and chopped OR 1/4 teaspoon dried ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup rosehips
  • 1 tablespoon astragalus root
  • 1/4 teaspoon black pepper
  • Honey (amount depends on strained liquid; start with up to 1/2 cup raw honey)

Instructions

  1. Inspect the dried elderberries carefully to remove any stems, twigs, or leaves.
  2. In a saucepan, combine the elderberries, filtered water, fresh or dried ginger, ground cinnamon, ground cloves, rosehips, astragalus root, and black pepper. Do not add honey yet.
  3. Bring the mixture to a gentle simmer over low heat and maintain this low simmer for 30 minutes, stirring occasionally and ensuring the berries and herbs stay covered by liquid.
  4. If desired for a thicker syrup, continue simmering until liquid reduces by about half before steeping.
  5. Remove the saucepan from heat and let the mixture steep for at least 1 hour, allowing flavors to deepen as it cools to nearly room temperature.
  6. Strain the mixture thoroughly through a fine strainer or cheesecloth into a heat-safe measuring cup or bowl. Press gently to extract liquid but avoid grit or solids.
  7. Measure the strained liquid volume; add half as much raw honey as the volume of liquid (e.g., 2/3 cup liquid = 1/3 cup honey). Stir honey into the cooled liquid until fully incorporated.
  8. Transfer the finished syrup to an airtight container. Label with preparation date and refrigerate. Use within 3 months.

Notes

The syrup will be naturally thinner unless reduced further by simmering or thickened cautiously with arrowroot starch (amount not specified)., Honey amount varies depending on the final strained liquid volume for desired sweetness and shelf life., Low, gentle simmer preserves liquid amount and flavor better than boiling., The recipe is flexible; optional herbs can be omitted or adjusted for flavor preferences., Do not consume the syrup as medical treatment; consult a healthcare provider for conditions or medications that may interact., Honey is not safe for infants under 1 year; alternatives like maple syrup or brown rice syrup may be used cautiously with clinical guidance., Strained elderberries can be reused to make a weaker tea by simmering again., Fresh elderberries require different preparation (freeze first, then heat with little water) and produce a juice-like syrup with shorter shelf life.

  • Author: Ashley
  • Prep Time: 10 minutes (includes prep of ingredients and picking through elderberries)
  • Cook Time: 30 to 60 minutes (30 minutes simmer plus optional reduction time)
  • Category: Syrup

Nutrition

  • Serving Size: 1 teaspoon
  • Calories: 22 calories per teaspoon serving
  • Fat: 0 g per serving
  • Carbohydrates: 6 g per serving
  • Protein: 0 g per serving