Description

A homemade elderberry immune syrup for cold season that is simple to make, tastes like tart berry jam, and supports the immune system naturally.

Ingredients

Scale

1 cup dried elderberries (110g)
4 cups water (960ml)
1 cup raw honey (340g)
1 inch piece fresh ginger (grated or sliced)
2 cinnamon sticks
6–8 whole cloves
1 teaspoon black peppercorns
2 tablespoons lemon juice
1 star anise pod (optional)

Instructions

Combine dried elderberries, water, cinnamon sticks, cloves, peppercorns, and ginger in a medium saucepan. Ensure berries are submerged.
Place pot on stove over medium-high heat and bring mixture to a boil. This takes about 10-15 minutes.
Reduce heat to low, cover pot with lid slightly ajar, and simmer for 45 minutes to 1 hour until liquid reduces by half and becomes syrupy.
Remove from heat and let cool for 10 minutes. Strain mixture through a fine-mesh sieve into a bowl, pressing berries to extract juice. Discard solids.
Wait until liquid is warm (not hot, approx 100-110°F) to preserve honey enzymes. Stir in honey and lemon juice until dissolved.
Pour finished syrup into a clean glass jar, seal tightly, and let cool completely to room temperature before refrigerating.

Notes

Do not use raw fresh elderberries as they can be toxic; always use dried. Do not add honey while the liquid is hot to preserve enzymes. For infants under 1 year, substitute honey with maple syrup. Store in refrigerator for up to 3 months or freeze in ice cube trays for longer storage.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Condiments
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10
Carbohydrates: 12

Keywords: elderberry syrup, immune system support, cold remedy, natural flu prevention, homemade syrup, winter wellness, ginger cinnamon syrup