Homemade Elderberry Syrup
homemade elderberry syrup
⅔ cup dried elderberries (link here)
2 tsp ginger powder
1 tbsp cinnamon powder
½ tsp ground cloves
3 ½ cups filtered water
1 cup raw, unfiltered honey (as local as possible)
Place elderberries, spices, and water in a medium saucepan and stir; bring to a boil.
Once boiling, reduce heat to medium-low and simmer, covered, for about 30 minutes.
Take the cover off, increase heat to medium and simmer another 15 minutes, or until the liquid has reduced by almost half.
Remove from heat and use a fork, large spoon or potato masher to mash up some of the elderberries (just getting all those juices out for as much benefit as possible).
Allow mixture to cool for about 20-30 minutes, or until you can handle it without burning your hands.
Strain the mixture into a medium bowl using a nut milk bag (see notes) or cheesecloth and be sure to squeeze as much liquid out as possible.
Add the honey and whisk until all incorporated.
Pour into a jar (we use a pint sized mason jar and usually have a little bit extra) and store in the refrigerator. This will stay fresh for up to 2 months.
INSTANT POT METHOD:
For this method, I would recommend doubling the recipe. Place all ingredients except for honey in the instant pot, and set on high pressure for 9 minutes. Carefully, release the pressure manually. Once finished, start with step 4 above.
Here is the nut milk bag we have been using for a couple years now and it works perfectly (there are lots of options on Amazon). We do make our own nut milk too, so we have a separate nut milk bag specifically for elderberry, because it does stain the bag. You can also use cheesecloth - I’ve done both and either works, but the nut milk bag makes it really easy!