If you don’t know about the amazingness of elderberry syrup yet, read this post to begin.
We spend at least $20/month on Sambucol Black Elderberry Syrup for Immune Support. I really like this brand because they are the original, made in France and contain a higher concentration of elderberries than other brands I’ve seen. It was also recommended to us by my children’s pediatrician. But I do understand that it can get expensive, and I notice the price fluctuates on Amazon. The price certainly rises during flu season when it is in higher demand.
So here is a recipe for making your own elderberry syrup at home! I was so surprised by how amazing it turned out! It tastes very similar to Sambucol’s elderberry syrup, but it cost half the price to make it myself and it contains lots of extra healthy ingredients. Best of all? No sugars or syrups added as a sweetener! We just used raw local honey!
What you need: (makes about 10 ounces)
An Instant Pot
1 cup dried elderberries (we found them at our local health food store that sells bulk foods, but you can also find them on Amazon here: Elder Berry Whole Organic, dried (1 pound))
Juice of one lemon
Rind of one lemon
3 inch piece of ginger – grated
3 whole cloves
1 cinnamon stick
1/2 cup raw local honey (we also found this at our local health food store)
2 cups water
Muslin bag: Cotton Muslin Bags
Mason jar: Ball Wide Mouth Pint 16-Ounce Glass Mason Jars
Add all ingredients except the honey to the instant pot. Pressure cook for 1 hour. Make sure it is properly locked and sealed. You can do a quick or slow release, just be sure to follow the directions according to your instant pot for whichever release you choose. If you don’t have an instant pot, you can boil everything for an hour or so, but this will get rid of some of the nutrients. Select saute and add the honey. Saute for 30 minutes. It should be thick and syrupy.
Once cooled to room temperature, squeeze the contents through a muslin bag and into a big bowl. Try to squeeze as much as you can from the elderberries and other contents. Transfer to a mason jar and store in the refrigerator. I would say it will probably be good in the fridge for a couple weeks, but we usually use ours up within a week.