• Hana Kovac

Homemade Elderberry Syrup

In May, I wrote about common Elderberry (Sambucus nigra). It's September, and elderflowers turned to elderberries. These tiny black nature's jewels have been shown to help avoid common cold and flue and speed recovery in those who already have them. Nature is perfect, I know. I just came home from a walk with my littlest one and picked elderberries clusters to make Elderberry Syrup. Elderberry syrup provides the concentrated immune-supporting benefits of black elderberries and tastes great! It is very easy to recognize European black elder in nature. However, If you are not sure what to pick, locate the shrub in your surroundings in May when small white or cream-colored flowers appear, remember the location, and then pick the berries in September.

Homemade Elderberry Syrup


2 cups elderberries (they fall from the clusters very easily or you can use a fork)

4 cups water

1 cinnamon stick

3 cloves

peel from 1 lemon

1 cup raw honey


1. Put all ingredients except honey into a pot.

2. Bring to boil and let simmer for 30 minutes.

3. Filter the liquid through fine mesh strainer. Let cool.

4. Add honey (make sure the liquid cooled down)

5. Put into bottles and store in the fridge.

6. As preventative remedy, take 1 teaspoon a day during peak cold and flu season. If you or your kids fight illness, double or triple that dose until feeling better.

Elderberry syrup can also be used in several recipes or replace maple syrup when eating pancakes.

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