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Elderberry Syrup

Elderberry Syrup Andrea Stunz

I followed this recipe from Wellness Mama, fairly closely. The measurements of the base ingredients and then added aniseed and used cinnamon sticks instead of ground cinnamon.

As I often do, I adapted this recipe from several different ones and with input from several different people.

My friend, Randi, helped me find a substitute for a lower-carb, less sugar version. She also guided me in the brand of organic elderberries to use.

Anyway, here’s what I did and it tastes delicious! For health benefits, recommended shelf-life and recommended daily dosages of this immunity-boosting syrup, I will hand you over to google. The Wellness Mama post also has very helpful information and if you followed her recipe, I know it would be perfect.

3 1/2 cups water
2/3 cup dried elderberries (or 1 1/3 cups fresh or frozen)
2 cinnamon sticks
6 whole cloves
2 tsp aniseed
2 Tbsp chopped or grated ginger (grated will release more flavor)

1 cup raw honey (or 2/3 cup natural keto sweetener – my friend, Randi, recommends this one because it dissolves better than monk fruit and others she has tried.)

Bring the first five ingredients to a boil and then cover and simmer for about 45 minutes until the liquid reduces by about half.

Remove from heat and let cool to just above room temperature.

Pour through a strainer into a glass bowl. Press the berries to get all the juice.

Toss the mashed elderberry mixture and let the liquid cool a bit more.

Add the honey (or natural sweetener) in while the mixture is still lukewarm (not too hot so you don’t cook out the health properties of the honey) and stir until well-blended (or dissolved).

Pour the finished syrup into a 16 oz. mason jar or glass container.

Store in refrigerator.