Elderberry Syrup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
24
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Calories
24 kcal
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Course
Drinks
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Cuisine
gluten-free
Elderberry Syrup
Description
The syrup begins by boiling dried elderberries with water and spices including ground cinnamon, cloves, and thinly sliced fresh ginger until reduced by half, concentrating the flavors and extracting juice from the berries. Straining through a fine mesh removes the solids, leaving a fragrant elderberry juice.
The juice is cooled to room temperature before honey is whisked in to sweeten and slightly thicken the syrup. This combination yields a dark, spiced syrup with a balance of fruity tang and warm spice notes. Storage in a sealed jar in the refrigerator maintains freshness for at least two weeks.
The syrup can be frozen in portions if not consumed within this timeframe, thawing overnight as needed. Alternatives to honey for vegan diets include coconut sugar or maple syrup. The recipe volume may vary with cooking time and concentration preference.
Ingredients
- ½ cup dried elderberries
- 2 cups water
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves ground
- 1 inch ginger thinly sliced, fresh
- ½ cup honey
Instructions
- Combine the elderberries, water, cinnamon, cloves, and ginger in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 25 to 30 minutes.
- Pour the cooked berries and liquid through a fine mesh strainer, into a clean bowl, to strain out the berries. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard or compost the pulp that's left in the strainer.
- Allow the elderberry juice to cool to room temperature. Stir in the honey, using a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge.
- This syrup should keep well for at least two weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more. Homemade elderberry syrup doesn't become as thick as the store bought version because it uses less sugar and no preservatives or thickeners, so don't be alarmed if the final syrup has more of a liquid consistency.
Notes
- This recipe yields approximately 1.5 cups of syrup, with volume depending on reduction time.
- Nutrition estimates apply to about 1 tablespoon servings and are approximate.
- Organic dried elderberries sourced online add quality and purity to the syrup.
- For vegan alternatives, substitute honey with maple syrup or coconut sugar.
- To reduce sugar content, consider elderberry tea as a sugar-free option.
- Freeze leftover syrup in portions for extended storage; thaw in the fridge overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 0.1g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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