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Elderberry syrup is most known for its immune supporting properties and can be found at many health food stores. Although elderberry syrup is one of my favorites, it can get expensive, especially to get a large family through cold and flu season. This homemade elderberry syrup will save you a lot of money!
If you don’t know about the amazingness of elderberry syrup yet, read this post to begin.
We usually spend at least $20/month on elderberry syrup. That is the price for approximately one bottle. We can easily go through a bottle in a few days if all five of us are taking it regularly or fighting off the flu.
When I do purchase elderberry syrup, I always buy Sambucol elderberry syrup because they are the original makers of elderberry syrup. Their products are made in France and contain a higher concentration of elderberries than other brands I’ve seen. Sambucol was also recommended to us by my kid’s pediatrician.
Here’s the deal, I know that it can get expensive to buy it over and over again, especially during cold and flu season. I notice that the price fluctuates on Amazon, so be sure to stock up when the price is right ($13 or less). Stocking up before flu season is crucial because the price is highest during that time and sells out rather quickly.
If making your own elderberry syrup is an option, here is a recipe for homemade elderberry syrup you can make 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!
Homemade Elderberry Syrup Recipe:
What you need: (makes about 6 cups)
- An Instant Pot
- 2 cups organic dried elderberries
- Juice of 1/2 lemon
- Zest from 1/2 lemon rind
- Juice of 1 orange
- 1 inch piece of ginger (whole)
- 3 whole organic cloves
- 3 organic cinnamon stick
- 1 cup raw organic honey
- 6 cups water
- Muslin bag
- Mason jar
- Add all ingredients except the honey to the instant pot.
- Pressure cook for 7-8 minutes. 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.
- 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.
- Add the honey and stir.
- 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.
Now, if you loved this post, please read more about elderberry syrup here.
Not feeling like making your own? Purchase my favorite elderberry syrup here!
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