What this is (and what it’s not)
This is a straight-up elderberry syrup recipe. No family lore. No ten-paragraph backstory.If you’re here, you want to know how to make it, what you need, and what actually matters — that’s what this page is for.If you want a novel, this ain’t it. If you want the recipe, keep going.
Ingredients
- 3 cups of water
- 3/4 cup of dried elderberries
- 1 cinnamon stick (or 1 tsp of cinnamon powder)
- 1 Tbl of fresh ginger (or 1 tsp of ginger powder)
- 1 tsp of dried cloves
- 1 cup of honey (raw or not, your choice)
- Rishi Powder (optional)
- Orange Zest
- Lemon Juice
How to make elderberry syrup
- Add elderberries, water, ginger, cinnamon, cloves, and orange zest to a pot.
- Bring to a boil, then lower to a simmer.
- Simmer uncovered for 30–45 minutes, until the liquid reduces.
- Strain out the solids and let the liquid cool slightly.
- Stir in honey and lemon juice once cooled.
- Store in a glass jar in the refrigerator.
Stuff people usually ask
How long does homemade elderberry syrup last?
Usually about 2–3 weeks in the fridge, depending on how clean everything was and how much honey you use.
Does it have to be raw honey?
No. Raw honey is great, but regular store-bought honey works fine too.
Why is mine thinner than store-bought syrup?
Homemade versions are usually thinner. That’s normal. You can simmer it longer or adjust the water if you want it thicker.
Do I have to refrigerate it?
Yes. Always store homemade elderberry syrup in the fridge.