Making Elderberry Winter Tonic Syrup with Fresh Elderberries

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Elderberry Winter Tonic 3Nature 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.
Now is the time to go out and gather as many of these potent, juicy anti-virals as you can. You can dry them, freeze them, or make medicine with them right away. I am doing all of the above– I have dried a few cups to use in teas on cold days, I have just made some Elderberry Winter Tonic, and I will continue to gather and freeze as long I keep seeing them, since I can store them in the freezer and make more medicine or add them to fresh juices in the winter, keeping  up my family’s immunity all the way until summertime.
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

How to Make Elderberry Winter Tonic

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.

  • Author: ariana


  • 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



1.  Gather the elderberries, or order dried organic elderberries online and skip to the 3rd step.  Look for clusters of black berries on red stems to ensure that they are fully ripe.
2.  Use a fork to pull the berries from their stems, collecting them in a pot.  Pull out as many small bits of stem as you can, but don’t get obsessive about it.  Give them a little rinse.
3.  Add water— 1:1 cups water-to berry ratio for fresh, and 2:1 for dried.
4.  Add ginger, ground cinnamon and cloves.
5.  Bring to a boil on the stove, then reduce heat and let simmer for about 20 minutes, then allow to cool.
6.  Strain the liquid from the berries using a sieve, pressing on with a wooden spoon to get all of the juice out.
7.  Add raw honey– local, if possible for the best health benefits– to the elderberry liquid.  Stir until well mixed, and decant into jars or bottles (these are my favorite.)  Store in the refrigerator.


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…Elderberry Winter Tonic 2

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.


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85 Responses to Making Elderberry Winter Tonic Syrup with Fresh Elderberries

  1. Eileen Powell September 23, 2013 at 3:17 pm #

    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?

    • Ariana Mullins September 23, 2013 at 4:04 pm #

      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.

    • Alyssa McCord September 29, 2013 at 3:29 pm #

      Definitely talk to an herbalist. However, my midwife who is also an herbalist told me that elderberry is fine for pregnancy.

    • Katherine MACDAVID July 18, 2019 at 10:22 pm #

      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!

  2. Michelle September 23, 2013 at 5:05 pm #

    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!

    • Ariana Mullins September 23, 2013 at 5:36 pm #

      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:

      I’m glad you’ll try it! It’s good medicine. 🙂

    • CraftingLily October 1, 2013 at 4:04 am #

      Just don’t use it for babies under a year because of the honey!

    • CraftingLily October 1, 2013 at 4:06 am #

      This comment has been removed by the author.

      • Cindy August 8, 2019 at 11:23 pm #

        How long can the syrup be kept in the refrigerator? Thank you

  3. Rois September 24, 2013 at 1:57 am #

    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.

    • Ariana Mullins September 24, 2013 at 6:13 am #

      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. 🙂

  4. Heidi W September 24, 2013 at 2:04 am #

    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?

    • Ariana Mullins September 24, 2013 at 6:23 am #

      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!

      • Adrienne August 26, 2015 at 3:27 am #

        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!

      • Iryna B. August 28, 2015 at 2:41 am #

        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!

        • Cassie B January 26, 2018 at 4:42 pm #

          Not sure if you’ll see this comment, but just wondering if you have the jam recipe by chance??

      • Janie Riddle June 3, 2018 at 3:37 am #

        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

    • Ariana Mullins September 24, 2013 at 7:34 am #

      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.

    • Heidi W September 24, 2013 at 2:49 pm #

      Thanks! I’ll check that article out!

  5. nikki butler September 24, 2013 at 12:53 pm #

    I have a batch from last year in the fridge. Still good or start over?

    • Ariana Mullins October 9, 2013 at 12:17 pm #

      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!

  6. Amanda B. December 28, 2013 at 9:34 pm #

    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.

    • ariana January 5, 2014 at 3:18 pm #

      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.

    • Mia September 1, 2019 at 5:20 pm #

      Hi, can I ask how long this stays fresh in the fridge for?

  7. Melinda B January 29, 2014 at 6:49 am #

    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!

    • ariana February 3, 2014 at 9:32 pm #

      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!

  8. Lorinda McKinnon - the Rowdy Baker September 18, 2014 at 3:09 pm #

    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!

    • Elisabeth August 22, 2017 at 2:40 pm #

      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 :-/

  9. jasmineberier November 1, 2014 at 11:50 pm #

    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!

  10. Jennifer Pennington November 2, 2014 at 7:23 pm #

    awesome post, awesome info! going to definitely make this! Love raw honey and elderberries! 🙂

  11. Mitzi January 16, 2015 at 4:06 pm #

    Wanting to make this but wondering if I go by your recipe how much does this make? 1/2 gal, 1 gal?

  12. kitblue June 18, 2015 at 11:25 pm #

    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!

  13. Kelly November 8, 2015 at 1:10 am #

    How long will this keep?

  14. john burton November 19, 2015 at 12:26 pm #

    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

  15. Sandra February 26, 2016 at 3:15 am #

    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.

    • ariana February 26, 2016 at 8:33 am #

      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.

  16. Loretta A Crespo August 21, 2016 at 3:23 am #

    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!

  17. jude September 16, 2016 at 5:47 pm #

    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?

  18. Traci September 24, 2016 at 4:24 pm #

    How long will this tonic stay good in the fridge? Should in be used within a certain timeframe?

  19. Jackie October 2, 2016 at 2:09 pm #

    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!

  20. Mary Ann October 5, 2016 at 1:26 pm #

    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?

  21. gabi January 30, 2017 at 10:04 pm #

    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

    • ariana January 31, 2017 at 6:57 am #

      Hi Gabi,
      As long as they don’t look or smell moldy, you will probably be fine!

  22. Rose July 4, 2017 at 6:23 pm #

    How long will this tonic keep refrigerated? Thx!

  23. Casey August 15, 2017 at 8:29 pm #

    How long will this last in the fridge?

  24. Sarah August 19, 2017 at 1:43 pm #

    Do you know how to store this long term?

    Maybe freezer? Or canning?

    • ariana August 19, 2017 at 6:30 pm #

      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.

  25. Brenda Horat September 26, 2017 at 3:53 pm #

    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.

    • ariana September 26, 2017 at 4:38 pm #

      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.

  26. siobhan October 4, 2017 at 10:07 pm #

    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.

    • ariana October 5, 2017 at 5:40 am #

      Hi Siobhan,
      You can add as much honey as you would like to make it palatable. This is a flexible recipe in that way. 🙂

      • Niamh September 5, 2018 at 8:18 pm #

        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

  27. thelastgiw October 11, 2017 at 8:26 pm #

    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 I’ve linked to your blog in the description.

  28. Melodye Colucci February 15, 2018 at 4:17 am #

    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?

    • ariana February 15, 2018 at 7:17 am #

      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.

  29. Natalie March 30, 2018 at 7:06 am #

    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?

  30. Kiersten August 18, 2018 at 3:48 pm #

    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?

  31. Claire August 30, 2018 at 10:16 am #

    Hi I have use normal regular honey is this going to cause a problem should it have been raw

  32. Carol Van Linda October 10, 2018 at 3:47 am #

    Could you add alcohol to the tonic as a preservative?

    • Ariana Mullins October 10, 2018 at 9:23 am #

      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!

  33. Denise January 24, 2019 at 10:37 pm #

    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!!

  34. Betty June 24, 2019 at 5:03 am #

    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

  35. Jude September 16, 2019 at 4:54 am #

    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

    • ariana September 16, 2019 at 1:30 pm #

      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.


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