Make Your Own Elderberry Syrup

There is an incredible tree with berries that have been used for centuries for their immune & overall health benefits.  The Sambucus tree, recognized in Native American herbalism as the Elder tree, or more commonly known now as the Elderberry tree, has edible flowers and berries have be used for centuries to help the body fight off colds and the flu, as well as other infections both bacterial and viral. Many people take advantage of their amazing anti-inflammatory, immune boosting, heart health and stress reducing benefits due to their natural antioxidant and vitamin content. As they are rich in flavonoid compounds, they form an antioxidant cell protection from free radical damage and airborne elements.

Studies have shown that the use of elderberry may reduce the length and severity of fevers, headaches, runny noses, and congestion associated with the cold and flu viruses, as well as inhibit the replication of these viruses.

Today, it is common to find Elderberry supplements in the form of gummies, capsules, and syrups at your local health food store. As it is now a well known natural, immune booster, these supplements can be harder to find during the cold and flu season, though the dried berries are generally always available. I’d like to show you how easy it is to make your own Elderberry syrup so that you can replace your own supply at a much lower cost.

I want to note, please always do your own due diligence or check with your healthcare provider if you have a health condition, are on any medication, or are pregnant or breast-feeding before adding any new medicinal herbs to your diet. Also, elderberries in their raw form can cause nausea and vomiting so never eat the berries raw – they should always be cooked prior to consuming.

So I like purchase these lovely berries dried in bulk and keep them stockpiled as they stay good and useable practically indefinitely if stored in a dark, dry place. 

To make my Elderberry Syrup you will need

1. 2 cups of dried organic elderberries
2. 4 cups of water – the purer the better (I like to use alkaline reverse osmosis water but regular tap will work as well)
3. 1 cup of a sweetener. If you are vegan like my family, then agave or maple syrup works great. If you are not vegan, raw, local honey is incredible for this recipe as honey naturally has a lot of antibacterial and antiviral benefits of its own. If I wasn’t vegan, Manuka honey would be my first choice.

And that’s it for the base! You can absolutely leave it simple like this or add in your own extras like a knuckle of fresh chopped or dried ginger root, Astragalus root, a couple cinnamon sticks or a few cloves. Whatever additional add-ons for health or taste is up to you. 

Combine the berries, and any additional herbs, with the 4 cups of water and bring to a boil. Reduce the heat and allow to simmer for 45 minutes. Remove from the heat and let steep for 1 hour. When cool enough to handle, carefully strain with a cheesecloth, nut milk bag, or strainer. When cooled to room temperature, add in your sweetener of choice, thoroughly mix and store in an airtight jar.

The vegan version should keep well for around 1 month in the refrigerator, the honey version for up to 2 months (as honey is a very good natural preservative). You can also add brandy or vodka to further extend the shelf life.