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Elderberry Syrup
February 5, 2016 For the Home, Product, Recipes

How to Make Elderberry Syrup

Cough, cold and flu season is here and we’ve been hearing quite a bit about the benefits of taking Elderberry Syrup. If you didn’t know already, Elderberries act as an immune booster and can help naturally alleviate symptoms of the common cold or flu.

Elderberries are an antioxidant and are high in vitamin A, B and C. These berries are a natural alternative that is effective for preventing and treating a cold or the flu. 

Making Elderberry Syrup is one of the more common ways to get the benefits from this plant, as you cannot consume uncooked (raw) Elderberries.  Certainly, you can buy elderberry syrup pre-packaged, or you could make it yourself. It’s really easy!

Elderberry SyrupElderberry - ingredients-updated

2/3 cup Dried Black Elderberries (Available at most natural food stores.)
3 ½ cups of Water
2 tablespoons Ginger Root (fresh or dried)
1 teaspoon Cinnamon
½ teaspoon Cloves
1 cup Raw Honey (buy local if you can)

Pour water into a saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey yet).

Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. (The smell of the elderberries cooking is quite strong. Be sure to crack a window or turn on your exhaust fan.)

Remove from heat and let cool enough to handle.

Pour syrup through a strainer or cheesecloth. Reserve all liquid. (Discard the elderberries.)

Once the liquid is no longer hot, add the honey. Stir until the honey is dissolved.

Pour syrup into a couple pint jars, or a quart jar.  Cap with a ReCAP lid for easy pouring. We also like using our EZ Cap Bottles, Stout Bottles and our Ringneck Bottles.

Store it in the fridge. It will last a few weeks.

Standard dose is 1/2 tsp. to 1 tsp. for kids and 1/2 Tbsp. to 1 Tbsp. for adults.


  • If you (or your kids) aren’t big on cloves or ginger, you can omit, although ginger does add it’s own health benefits to the syrup.
  • Another variation of this recipe is to add some cherry juice to taste.
  • The syrup can be taken alone. Sometimes we like it mixed in our oatmeal or yogurt, and some even enjoy it on their pancakes.


Note: The material contained in this blog post, including information on natural remedies, homeopathy, and alternative medicine, is for informational purposes only. This information should not replace professional advice by a qualified medical or herbal practitioner.



Post a Comment

  1. Matlida Posted February 17, 2016 at 2:10 pm | Permalink

    Can this be made ahead and then processed in a water bath to capture large batches? Can you also use fresh elderberries?

  2. Amie Posted February 17, 2016 at 8:26 pm | Permalink

    Can you eat elderberries? Could you make muffins instead of discarding? Or would they not taste right?

  3. Dawn Posted February 23, 2019 at 9:39 pm | Permalink

    Put it in cherry juice and then take it. Otherwise you won’t get 2 doses in them. It tastes a cross between prune and lemon. Straight awful. But it WORKS WONDERS.

    • Fillmore Container Posted February 25, 2019 at 11:49 am | Permalink

      Yes, we’ve heard cherry juice is a good addition. You could also add a little more honey, to sweeten it up a bit for the little ones.

  4. Shawna Grigg Posted February 25, 2019 at 12:03 pm | Permalink

    This is a great recipe. Add in rose hips, clove & citrus zest for extra vitamin C! I use your 12 oz ringneck sauce bottle to decant my syrup into! It’s a great bottle & my customers love the look of it!

    • Fillmore Container Posted February 25, 2019 at 3:39 pm | Permalink

      Thanks for sharing those tips, Shawna! Yes the 12oz. sauce bottles would be a great option too!

  5. Shirley Vanscoyk Posted March 1, 2019 at 4:09 pm | Permalink

    I’m blessed with my own wild elderberries. I always make syrup but I also dehydrate the syrup into a “leather” which I use like sore throat lozenges, and dissolve in hot water for elderberry tea. Lasts forever.

    • Fillmore Container Posted March 5, 2019 at 1:04 pm | Permalink

      Would you be willing to share your “leather” recipe? Thanks!

  6. Jim Posted March 3, 2019 at 9:13 am | Permalink

    Do you have a receipe formaking elderberry jelly?
    I have tried . It never sets up for me even when exactly following the directions .

    Thank you

    • Fillmore Container Posted March 5, 2019 at 1:03 pm | Permalink

      Hi Jim,

      We have not made elderberry jelly before. Here’s a link to a video about troubleshooting jelly/jam sets. Hopefully, you’ll find it helpful?

  7. Lily Posted October 30, 2019 at 5:01 pm | Permalink

    I usually can my syrup to make it shelf stable.. I really love the look of the ring neck bottles… is there a way to make it shelf stable and sealed in a ringneck bottle? Thanks!

    • Fillmore Container Posted November 5, 2019 at 1:39 pm | Permalink

      Hi Lily,

      The ringneck bottles, both the lug and the CT, have plastisol lid options. This means that they will can with a hot fill process. (Filling the jar with at least 180 degree product and capping to seal.) We cannot comment on how shelf stable your product would be, but this process does create a vacuum seal. Please give us a call if you have any further questions. 866-345-5527

  8. Liz Posted February 29, 2020 at 8:32 am | Permalink

    Would you be able to give me the same recipe but with the correct amount of fresh elderberries since I have a healthy bush in my yard

    • Fillmore Container Posted March 10, 2020 at 12:09 pm | Permalink

      Hello Liz, Generally, 1/2 pound of dried berries would be the equivalent of 1 pound of fresh berries.