Elderberry Syrup

July, August, September, October

Modern medical studies have suggested that elderberry extract (mainly from Sambucus nigra or black elderberry, “Shakespeare’s species”) has helped to alleviate—and even kill—some strains of the flu. In addition, studies are exploring additional antiviral, anti-cancer and anti-inflammatory qualities of elderberry, which shows promise as an immune booster and cell builder.

There are many recipes for elderberry syrup and they all require the addition of sweetener to make it more palatable. Also, many of them use dried black elderberries, because of their aforementioned medicinal properties. I’ve prepared this syrup using our local elderberries and have been very happy to have this on hand when the worst of the coughs and colds arrive midwinter. This syrup is great in tiny doses for kids, though I have to admit that when I feel the viruses coming on, I tend to grab my elderberry-infused brandy.

Super easy

Elderberry Syrup


For 1 Batch(es)


  • 3 cups water
  • 1/2 cups elderberries
  • 1 tablespoons ginger powder
  • 1 teaspoons cinnamon
  • 1/2 teaspoons ground cloves
  • 3/4 cups honey

Elderberry Syrup Directions

  1. Add the water, elderberries, ginger, cinnamon and cloves to a saucepan.
  2. Bring to a boil, reduce the heat, cover and simmer for about 30 minutes.
  3. Let cool and strain the liquid into a glass jar.
  4. Add the honey and stir until well blended.