Nature is so perfect. Do you think it’s a coincidence that cascades of elderberries have grown ripe just as the season changes to fall– right before cold and flu season? I think not.Of course, I have already used about six pounds-worth for making Elderberry Wine— what an incredibly pleasant way to take my medicine (wink!).Are you curious about how elderberries protect us from the flu? Here’s a great explanation.
Making Elderberry Winter Tonic Syrup with Fresh Elderberries
Making an elderberry winter tonic for your family is really pretty simple. I used to pay a ton of money for this very same medicine each year before I knew how to make my own. These instructions are for fresh elderberries, but you can also use dried ones, in case there aren’t any elder trees in your area. Even if you need to buy the berries instead of collecting them for free, it’s a much cheaper option for getting this great medicine, and totally worth the small effort of making it. And one more thing… it’s delicious.
Ingredients
- Elderberries (you can purchase them dried, if you need to, here)
- Fresh Ginger, grated: 1 Tablespoon per cup of berries (or 1 teaspoon if you are using dried ginger)
- Ground Cinnamon: 1 teaspoon per cup of berries
- Ground Cloves: 1/4 teaspoon per cup of berries
- Raw Honey, preferably local: 1/2 cup per cup of berries
Instructions
Notes
Take a teaspoonful daily during cold and flu season, or use it in delicious ways: as a pancake syrup, mixed into yogurt, as a drink mixer… There are so many ways to enjoy it, so even if you never get sick, it’s a fun thing to have on hand. You can also use this tonic to make fermented elderberry soda! Just dilute to the sweetness of juice and follow the instructions for fermenting from there.
Wishing you robust health through the cozy months…
For more about elderberries and how to use them, check out this post. For more ways to boost your immune system, you can check out this post and resources from Loula Natural.
Thanks for this!! I give my Son elderberry syrup that we bought but would love to make my own. Do you know if this is safe to take while pregnant?
You’re welcome, Eileen. I know that almost all herbal supplement bottles have the disclaimer not to take while pregnant or breastfeeding. I personally would take it, but you should probably talk to your naturopath/ doctor and do a little research to see what you feel is best.
Definitely talk to an herbalist. However, my midwife who is also an herbalist told me that elderberry is fine for pregnancy.
Hello, this is a great recipe. I have trouble squeezing out all the liquid from this. Would it be oka to run everything through a juicer after cooking? Or do you think it would degrade the product.?thank you!
I ran mine thru a juicer…I have to mention I have one that presses on fruit instead of spinning it….It worked so well!!! No seeds..no stems…just lots of juice…I’m so gladwe decided to try it on the juicer!
I would like to try this! I have several questions, though – for the ginger, should it be sliced thinly? How much honey do you put it in it? (Just to taste?) And can my 17 month old boy take this? Thanks so much!
Hi Michelle,
Let’s answer some questions! Yes, you can thinly slice the ginger. Mine was grated with a microplaner, and I’ll update the post to say that– but I have just chopped/ sliced mine up in the past. Honey is according to how much berries you’re using. If you are using one cup of fresh berries, then use 1/2 cup of honey. It’s not an exact science though, so if that seems too sweet to you, you can do less. And yes, this is safe for children and babies, according to what I have looked up. This is the article that was most clear: https://voices.yahoo.com/fight-colds-flu-elderberry-safe-children-2277291.html
I’m glad you’ll try it! It’s good medicine. 🙂
Just don’t use it for babies under a year because of the honey!
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How long can the syrup be kept in the refrigerator? Thank you
Thanks for leading me down the road to try something new.Although we missed elderberries (this year,next year I WILL get some.) I have a freezer over full of red currants,their juice is good for colds too. So this year I am going to use your recipe but use our red currants.
Thanks again for inspiration.
Oh, good idea using the red currants! I’m glad you’ll try it– it’s fun brewing your own medicine. Made me feel like a good witch. 🙂
We bought some elderberry bushes this year so they aren’t producing yet…I’m excited to try this although I recently read something about how elderberries are poisonous if they aren’t Cooked and that leaves and twigs are also. They said not deadly but nausea causing. What do you know about this?
Hi Heidi,
I have heard this concern about elder before… In Europe, people don’t seem quite as concerned about it, and I wonder if it has to do with the species– but I have never heard anyone recommending eating the leaves, bark or stems… I read that some people who made whistles out of the green branches got sick. (Random, right?) I found the wikipedia entry for Sambucus Negra, which is what grows here and might also be what you have planted. The ripe berries are just fine, and everyone says to avoid the unripe ones. Interestingly, the bark and stems are said to be poisonous, yet, are also used as medicine, particularly for bronchitis. If you have any doubts or concerns, just be sure to pick very ripe berries, and then cook them for whatever you’re doing– the smell is wonderful!
https://en.wikipedia.org/wiki/Sambucus_nigra
Hi there, I’m trying to make elderberry syrup for the first time. A friend gave me the berries, and indicated that some were black and ripe, and some, not so ripe. He thought that just might mean a less effective tonic, but doesn’t really know much about them. Should I only use the very ripe berries? Will the unripe ones be poisonous or cause ill effects if cooked according to your recipe?? Thanks!
That is true Ariana, I am from Europe and we don’t worry about eating these berries fresh! My grandma, used to make a jam with them for the winter. And for adults she made this yummy syrupy wine/liquor. I still remember the taste!
Not sure if you’ll see this comment, but just wondering if you have the jam recipe by chance??
my sons dog was eating the elderberry bushes and green berries and it killed it This is the only dog that did this and we do not know why nor did we realize the dog was eating them. I love my elderberries
Just wanted to add– it’s the stembark and roots that are used for making medicines for bronichitis, not the tree bark. The article said “all green parts are poisonous” and the stems turn bright red when the berries are ripe, so perhaps they don’t fall into the toxic category.
Thanks! I’ll check that article out!
I have a batch from last year in the fridge. Still good or start over?
Nikki, honey is an excellent preservative, but everything has its limits. Give it the look, smell, taste tests, in that order. Throw it out right away if it looks moldy or smells bad. If it looks and smells good, give it a taste. If it’s still good, then go ahead and use it!
Do the cloves have a medicinal purpose or are they mainly for taste? I don’t have any on hand and wondered if it was necessary.
Hi Amanda, the cloves do have a medicinal purpose, but you could still make this without. The cloves are anti-inflammatory, anti-septic and can soothe a sore throat because they can cause slight numbing.
Hi, can I ask how long this stays fresh in the fridge for?
I think it’s wonderful that you’re able to forage for your own elderberries! I live in Southern Nevada, so no fresh elderberries. =) I bought dried ones online this year and made syrup. My family is wild about it! They beg for it every day. Only one person in our family of four has gotten a cold this year. I don’t know…could it be the syrup? Maybe the bone broth too. Thanks for the article!
I never foraged for elderberries until we moved here! I think they were probably growing around us in Oregon, but I didn’t have the knowledge to identify them. It’s great that your family loves it– my daughter does, too!
I love to can elderberry syrup. Then during the winter if the flu is going around or we feel a cold coming on, I open a jar and add honey (and a little brandy…but that’s personal taste) and we take a big spoon full every day. Great stuff!
What is your process for canning the syrup? I really would like enough to can for the winter! I couldn’t find many resources for canning elderberry syrup :-/
Can you share your recipe for the syrup my?
I am making this in bulk. I picked about 30 pounds worth right before the first hard frost. I am doing the batches by 5 pounds. I am wondering if you know if canning is an issue acid and or sugar wise? I want to give them as prezi’s @ Christmas and would like to have a use by date or any other info any ideas? So glad I found this! I always make the chew’s and this years bumper crop was tooooo hard to pass hitting up again and again! I froze, dried, jellied, jelly chews, syruped and toniced! About 60+ pounds in full!
awesome post, awesome info! going to definitely make this! Love raw honey and elderberries! 🙂
Wanting to make this but wondering if I go by your recipe how much does this make? 1/2 gal, 1 gal?
Where I live in Canada (just SOUTH of Detroit MI), elderberry trees are native; I planted one soon after I moved here (17 years ago). It is a good size now and produces a good crop. I have never used the berries before, not knowing how to, although the birds like them. I also have a mulberry tree; birds like them, too. My red car gets purple blotches on it all summer!
How long will this keep?
We will never know 🤣
Please tell me if you ever find out
love it i have lots of elderberries and already make a wine,used to make port as well am going to get cracking soon
john burton
Just picked my first ever batch for a syrup trial.
My Q: I’ve read on other sites that it went off in about a month. Not very effective considering winter is still months away here (southern hemispere)
In canning one adds lemon juice to assist preserving longer. If I (we?) were to add this here too, will it be helpfull to increase shelf life (still in the fridge of course)?
I can’t see lemon in itself harm the effectiveness of the tonic as lemon+thyme is a winter cough thing as well.
Thanks for any input given.
Adding lemon is a great idea, and won’t hurt anything at all. Raw honey is typically a good preservative, but I have had some bottles begin to ferment. They were still fine to use, just a bit fizzy. Others kept for months without fermenting.
Just made my first batch of elderberry syrup today. It was fun and satisfying, yet a lot of work. I made this batch with maple syrup instead of honey because my daughter is vegan. I also cut the maple syrup in half as it was so sweet. Hoping it still works well. Thank you for the great post!
Just wondering if a “Sieve” is the same thing as a foley food mill…the kind one uses for apple sauce that is metal with a metal blade and a handle that turns the blade?? I want to get all that good stuff so I have done it by hand with my fingers or like you suggest a wooden spoon to push all the good stuff from the skins through a metal strainer w cloth on top, but this seems a bit labor intensive….is the Sieve or food mill enough?
How long will this tonic stay good in the fridge? Should in be used within a certain timeframe?
Ariana, thank you so much for providing this recipe. I especially appreciate that you gave the ratios (berries to water to honey). I just discovered a local source of fresh berries but may have to use dried at times, so thanks for providing the instructions for using both!
I made this tonic (on my 2nd batch) and have been taking it daily. Ran into a problem though. I am a diabetic and the tonic has made my readings quite high. Do you know the amount of carbs in the tonic so I can adjust my insulin?
hi there, i was given some fresh elderberries that have been neglected in my fridge. they look the same as when i put them in there, my fridge is kept extra cold, think they’re ok? i’ve been really excited to make a tonic
Hi Gabi,
As long as they don’t look or smell moldy, you will probably be fine!
How long will this tonic keep refrigerated? Thx!
How long will this last in the fridge?
Do you know how to store this long term?
Maybe freezer? Or canning?
Hi Sarah,
I think either of those methods would work just fine– you would only lose some of the healing properties of the raw honey, but the antiviral elderberry elements would still be there.
I made a large batch following the instructions exact, but last night I was so tired while making a second batch that I forgot to put the spices in Should I add the spices and re-cook the berries, or go through the straining process and add the spices with the honey? Any tips you have to offer would be very much appreciated.
Hi Brenda,
I would strain the syrup from the berries, add the spices, and cook for just 15 minutes or so to infuse the syrup– then strain them out and add the honey.
Hi I am wondering how sweet this is supposed to taste. I made some last night with fresh berries I had gathered but I do not find the taste anywhere near as pleasant as the store bought syrup I used to get. Mine tastes much more medicinal and I can’t tell if it’s because maybe my berries werent ripe enough or I over spiced. I followed your directions pretty exact except I was short about 1/4 cup of honey. I planned on adding more honey when I had a chance to buy it but i don’t know that that will be enough to make it more palatable. Of course it it’s not actually supposed to be super tasty then I will still happily take a daily dose for immunity, I just want to figure out if I did something wrong.
Hi Siobhan,
You can add as much honey as you would like to make it palatable. This is a flexible recipe in that way. 🙂
Just made this with the harvest now. Smelled like mulled wine as it boiled as i added tumeric whole cloves fennel seeds and cinnemon sticks. It is delish! Thanks x
Hi, I just finished making a video where I used this recipe. I love the tonic. Thanks a lot! Check out the video if you have a moment https://www.youtube.com/watch?v=UQtktfA2O64 I’ve linked to your blog in the description.
I have a vacuum sealing machine, do you know if that will keep it for a longer period of time? If I jar/can it can it will it last longer?
Hi Melodye,
Using a vacuum sealer will help it keep for longer, since oxygen is what promotes food spoilage. I don’t know for how much longer, however. Canning will work for this, however, it will also degrade some of the medicinal properties of the raw honey.
I just tried this today, using dried elderberries. Just curious about consistency. I wouldn’t call mine syrup, more like a nectar or thick juice, and that was after I doubled the honey (too bitter for me). Too much water maybe? I ended up with a little over 2 cups syrup after adding honey (used 2 c water to 1 c dried berries), is that about right? Should it have reduced more?
My elderberry syrup (used with fresh American elderberries) turned out to be very pink in color instead of a dark purple color and the taste is pretty bitter. I did add about 1 cup more of water than needed. But simmered for about 40 minutes instead of 20. I’m wondering if the berries weren’t ripe enough? Any thoughts?
Hi I have use normal regular honey is this going to cause a problem should it have been raw
Could you add alcohol to the tonic as a preservative?
I don’t have experience doing that, but if you do or can find a good resource on the proportions, it sounds like a good idea!
I just love this recipe!! I have made it multiple times, every January. This year I used a whipped lemon honey. It made the best batch yet!!
Would I do everything the same with red elderberries? I live in the Pacific Northwest, when could I start harvesting them. The birds usually eat them all up. Thanks
HI I make Elderberry “tonic” every year from fresh berries…but am still looking for solutions to getting all the pulp and skin free of the seeds and into the juice. I mash and mash with spoon against sides of pan ( after its all cooked and juice separated) because there is so MUCH pulp and skin…that I don’t want to waste, and want IN my tonic. We have used a “Foley food mill” kinda works but labor intensive. Have also used a cone shaped strainer with a wooden pestle, and then just cheese cloth, squeezing the cooked berries by hand. All labor intensive…just wondering if there are any other easier methods, for getting all that pulp ( the good medicine) separated from all those little seeds, and INTO the juice?? thanks Jude
Hi Jude,
I think that the cheesecloth method will probably work best, and the only other thing I can think of to eke some more out is to put them in the blender with some water, then strain from there.
Thanks for all of this information! Can this be frozen to preserve the shelf life? And can the whole berries be put in the blender and added instead of just the juice?
I made this a couple of weeks ago and stored in fridge. It’s lovely but has started fermenting. What should I do?
I made syrup last year for first time ever ,was lovely but read it would not keep more than6 weeks so added brandy to my bottles.Then I started to worry about it,so put it into ice cube bags.,of course it never fully froze because of the brandy,messy.
This year missed picking the elderberries, so will buy dried ones, don’t know how much syrup you get out of using 1 cup of dried berries, don’t want to spend hours making it to find out not enough made..
I store in old maple syrup glass bottles. But this year I have bought a very small bottle of vodka, hoping to put some in the top of the bottles so that it keeps right through the winter, what do you think of that idea.
I am hoping to make about 10 maple syrup sized bottles this time.
So wondered if you could tell me how much dried elderberries I should order..
Thank you
Marion😊
I’ve made this recipe and then freeze extra bottles to pull out through the winter. That way the raw honey keeps it’s good properties without being heated too much by canning (or having to add vodka 🙂)
★★★★★
Is distilled water ok to use or will it ruin the recipe and it’s shelf life?
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