The Ultimate Simple Elderberry Syrup Recipe in 5 step

Nowadays, you are tempted to search for delicious food recipes. Finding quality and delicious recipes is not that difficult. Elderberry Syrup Recipe is one such quality and delicious recipe.If you are looking for a recipe for making Elderberry Syrup, you have come to the right place. I have shared with you a clear step-by-step guide on how to make this recipe.

Why I Love This Recipe

I prepare and love this elderberry syrup recipe for a number of reasons. It takes nothing more than a few pantry staples you can find online or in health food stores. The recipe makes a natural immune booster that is palatable and actually effective for cold and flu season. What I like most about this recipe is the simplicity—it does not take special equipment or methods. The entire process, from start to finish, will take an hour or so, and the end result is a powerful, delicious syrup that your entire family will actually look forward to taking. And you can flavor it to taste using your favorite warming spices.

Ingredients for Elderberry Syrup Recipe

Main Ingredients:

1 cup dried elderberries (or 2 cups fresh)	These small, dark purple berries are rich in antioxidants and vitamins that are beneficial to your immune system
4 cups water	Your liquid base that pulls all the goodness out of the berries
1 cup raw honey	Natural preservative and sweetener that also contributes its own immune-boosting qualities

Warming Spices:

1 cinnamon stick (or 1 teaspoon ground)	Warmth and anti-inflammatory qualities
4-5 whole cloves (or 1/2 teaspoon ground)	Nice spicy undertone and antimicrobial qualities
1 tablespoon fresh ginger, grated (or 1 teaspoon dried)	Adds a spicy kick and aids in digestion and inflammation

Why these ingredients work: The mixture of the elderberries with the water and flavoring ingredients is simmered to boil down to a concentrated syrup. Each spice not only adds flavor but adds extra health benefits that pair well with the elderberries.

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Step-by-Step Instructions

Step 1: Combine Ingredients
Boil the water, elderberries, cinnamon, cloves, and ginger in a large pot. This is a pot that has a lid and one that will be big enough so it won’t boil over. The water will be clear at first, don’t worry—it will achieve that deep dark purple color as it warms.

Step 2: Simmer the Mixture
Lower the heat, cover, and simmer until reduced by half, 40-45 minutes. Leave the lid ajar to let steam out. You’ll know when it’s done when you have around 2 cups of liquid remaining. The mixture will be aromatic and a rich purple color.

Step 3: Cool Down
Let the liquid cool to a warm but not hot temperature. This is done because adding honey to boiling liquid will kill many of its healing enzymes and qualities. Let it stand for at least 15-20 minutes to cool down to below 40°C (104°F).

Step 4: Strain the Liquid
Strain the liquid through a fine-mesh strainer or cheesecloth into a clean bowl. Press gently on the berries with the back of a spoon to extract all of the liquid, but not so firmly that you find yourself with pulp in your syrup. Discard the spent berries and spices—they’ve done their job for your syrup.

Step 5: Add Honey
When the liquid has cooled sufficiently, add 1 cup of raw honey and stir until fully dissolved. Stir well to distribute the honey evenly throughout the syrup.

Step 6: Store Your Syrup
Pour your syrup into a clean glass jar or bottle. A mason jar is ideal. Label , and refrigerate.

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Pro Tips to Make the Perfect Elderberry Syrup recipe

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  Tip 1: Select Quality Elderberries
  Buy organic dried elderberries from trusted sources. They are dark purple to black and have a mildly sweet aroma. Discard any that are moldy or have an odd smell.
• Tip 2: Don’t Skip the Cooling Step
  Never add honey to liquid that is hot. Heat over 40°C kills the beneficial enzymes of raw honey. Always cool down your mixture to warm or room temperature first.
• Tip 3: Customize Your Spices
  Feel free to experiment with other immune-supporting spices like star anise, cardamom, or turmeric. Just keep the total amount of spices similar to avoid overpowering the elderberry flavor.
• Tip 4: Use the Right Honey
  Raw, local honey is best because it contains enzymes and pollen that processed honey lacks. Local honey may also help with seasonal allergies.
• Tip 5: Watch Your Simmer
  Keep the heat low to simmer rather than boil. This prevents too quick evaporation and retains the medicinal properties.
• Tip 6: Double Batch It
  This recipe doubles well. If you’re going to the trouble, double the batch and have it on hand all cold season.

Common Problems and Solutions

Problem 1: Syrup Is Too Thin
Solution: Your liquid did not cook down enough. Pour it back into the pot (without honey if you’ve already added it) and simmer for another 10-15 minutes until it cooks down more. If you’ve already added honey, you can still cook it gently on very low heat, but monitor it closely.

Issue 2: Syrup Is Too Thick or Crystallized
Solution: You’ve cooked it down too much, or it’s been stored too long. Add one tablespoon of water at a time and heat it up gently on the stove or in a hot water bath until it thins out to your liking.

Problem 3: Syrup Tastes Too Bitter
Solution: You might have simmered it too long or squeezed the berries too much when you strained them. Strain more gently and simmer less next time. You can also add a little more honey to offset the bitterness.

Problem 4: Mold Growing in Stored Syrup
Solution: This is because the syrup was either not stored correctly or contained too much water. Always store it in clean sterilized jars. Ensure your syrup reduced correctly (reduction by 50% is ideal). Use a clean spoon to scoop out a portion each time. Discard the whole batch if you notice mold.

Problem 5: Syrup Separated or Appears Odd
Solution: The honey occasionally separates from the elderberry liquid. Just shake the jar well before each use. If it keeps separating, you might not have mixed it well enough to start with.

Issue 6: Not Sure If It’s Ready
Solution: Use a measuring cup! You began with 4 cups of water, so when you have around 2 cups of liquid remaining after simmering, you’re finished. You can pour it into a measuring cup to be certain.