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Homemade Elderberry Syrup

Homemade elderberry syrup simmers dried elderberries with cinnamon, cloves, and ginger into a deep, glossy plum-noir syrup. The berries are mashed and strained for a smooth finish, then honey is stirred in after cooling.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Drink
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Dried elderberries
  • 0.67 cup dried elderberries Use dried elderberries for concentrated flavor.
Water and spices
  • 3 cup water
  • 1 cinnamon stick Add for warm, sweet spice.
  • 4 whole cloves Add a bold clove aroma.
  • 1 tbsp fresh ginger, sliced Slice for faster simmering and stronger ginger flavor.
Honey
  • 1 cup raw honey Stir in after cooling to lukewarm so it fully dissolves without overheating.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Simmer the berries
  1. Combine the dried elderberries, water, cinnamon stick, cloves, and sliced fresh ginger in a saucepan. Bring to a boil over medium-high heat, watching for bubbles around the edges.
  2. Reduce the heat to maintain an uncovered simmer. Simmer for 45 minutes, until the liquid reduces by about half and looks darker and more syrupy.
Mash, cool, and strain
  1. Remove from heat and let the mixture cool slightly, until it is warm but not hot to the touch. This prevents harsh flavors and prepares it for straining.
  2. Mash the softened berries in the saucepan to release more juice. Continue to work through the solids so the final syrup tastes full-bodied.
  3. Strain the mixture through a fine-mesh sieve, pressing firmly to extract all liquid. Discard the solids and keep only the strained syrup.
  4. Let the strained liquid cool to lukewarm. It should feel comfortably warm, not steaming.
Sweeten and bottle
  1. Stir in the raw honey until fully dissolved. Keep stirring until the syrup looks smooth and uniform with no honey streaks.
  2. Pour the syrup into a clean glass bottle and refrigerate. Chill until cold before using for the best texture.

Notes

Pro tip: Add the honey only after the liquid cools to lukewarm so it dissolves smoothly without overheating. Store in the refrigerator for up to 3 months; do not freeze for best quality. For a honey-free option, use a comparable liquid sweetener (like maple syrup) to keep it syrupy, though it will change the flavor.