Description
A simple, immunity-boosting elderberry syrup made with dried berries, honey, and cinnamon. This small-batch recipe is ready in 30 minutes and provides a delicious, natural remedy for cold and flu season.
Ingredients
Scale
- 1 cup dried elderberries (black elderberries/Sambucus nigra)
- 2 cups water
- 1 teaspoon ground cinnamon
- 1 large strip orange peel (optional, pesticide-free)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup raw honey
Instructions
- Combine dried elderberries, water, cinnamon, and orange peel in a medium saucepan.
- Place over medium-high heat and bring to a boil.
- Reduce heat to low and simmer uncovered for 10 minutes until the liquid turns deep purple and berries burst.
- Turn off heat and let the mixture steep for 15 minutes to release nutrients and flavor.
- Strain the liquid through a mesh strainer lined with cheesecloth into a bowl, pressing the berries with the back of a spoon to extract all juice.
- While the liquid is still warm (not boiling), whisk in raw honey, vanilla extract, and salt until the honey is fully dissolved.
- Taste and adjust sweetness if necessary.
- Pour the syrup into a clean glass jar using a funnel.
- Let cool to room temperature before sealing and refrigerating.
Notes
Do not boil the honey, as heat destroys beneficial enzymes. Always use black elderberries (Sambucus nigra) as red varieties are toxic. Ensure berries are cooked to remove toxins. Store in the fridge for 3-4 weeks or freeze in ice cube trays for up to 6 months. Not suitable for infants under 1 year due to honey botulism risk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8
- Carbohydrates: 9
- Fiber: 1
Keywords: elderberry syrup, immunity booster, natural cold remedy, small batch recipe, honey syrup, cinnamon syrup, homemade syrup, flu season