How to Make Elderberry Syrup from Scratch: A Step-by-Step Guide for Natural Immunity
So, picture this: It’s a chilly Monday afternoon, the kind where the sunlight barely filters through the trees, and a mild sense of dread hovers in the air—because, let’s be real, we’ve all been hearing about the next cold that’s inevitably coming. You know it’s going to hit. It's just a matter of time. The kids are coughing in the background, and your throat feels a little scratchy. Is it just the weather? Or is it the impending doom of flu season?
Enter elderberry syrup—nature’s answer to everything from sniffles to full-blown cold and flu threats. And so, with a mixture of hope, a touch of panic, and some serious herbal enthusiasm, we decided to roll up our sleeves and make our own batch of this immune-boosting elixir at home.
Here’s how we did it:
Step 1: Harvest or Buy Elderberries
First things first, elderberries are not your average backyard berry. If you're lucky enough to have an elderberry bush in your yard (like we are), you can harvest the dark purple/black berries when they’re ripe in late summer or early fall. (Do not eat the berries raw, as they are unsafe to eat uncooked!) However, since our elderberry bush isn’t yielding any berries now, we usually buy dried elderberries from Starwest Botanicals or Frontier Co-op.
If you’re in the same boat, no judgment. You don’t need to be a survivalist to get your hands on good elderberries. Many health food stores carry dried elderberries, or you can find them online. (Side note: Make sure they’re labeled as “Sambucus,” the right species for making syrup. The other varieties aren’t safe to eat raw!)
Step 2: Gather Your Ingredients (You’re Almost There!)
Here’s what you’ll need for the syrup-making magic:
2 Cups of dried elderberries or 4 cups of fresh elderberries (If fresh, make certain that the berries are a deep, dark purple in color. Avoid any berries that are green or pink, as they are not suitable for use.)
1/2 Cup of cinnamon
2 Teaspoons whole cloves
2 Tablespoons minced garlic
1/4 Cup of dried orange peel
1/8 Cup of dried ginger root
1 Cup of dried rosehips
1 Cup of dried hibiscus
4 Cups of raw honey (or to taste. Local honey is best, plus it’s just so much better for you than refined sugar)
8 Cups of water
And that’s it! Well, except for some love, patience, and the warm glow of victory, but you can’t measure those.
(We usually purchase our ingredients through Starwest Botanicals or Frontier Co-op, which are both linked. The raw honey we used is Pure Southern Honey, made locally here in Georgia.)
Step 3: Boil, Simmer, and Wait (But Not Too Long)
Throw your ingredients into a pot with 8 cups of water. Bring everything to a gentle boil, then reduce the heat and let it simmer. This is when the house starts to smell amazing. It’s like a spa day but for your immune system.
Simmer it all for about 45 minutes or until the liquid is reduced by half, stirring occasionally and keeping an eye on the water level. We’re looking for that lovely, deep purple color to seep out of the berries—like the secret potion it is.
Once the liquid has reduced by half, turn off the heat and let it cool for a bit.
Step 4: Strain the Goodness
Here’s where the magic happens. Take a fine mesh strainer, cheesecloth, or press (which is what we used) and strain the syrup into a clean bowl or jar. You want to squeeze as much liquid out of those berries as possible.
What’s left in the strainer? Well, mostly berry pulp and some spice bits. You can reuse that and kick off round two of the syrup since the mixture still packs plenty of flavor and can be reused to make even more.
Step 5: Add the Sweetness
Now that you have this beautiful, dark liquid, it’s time to add the honey. Pour it in when the syrup has cooled a bit (because the heat that can destroy the honey's beneficial properties). Stir well until it’s all dissolved.
This is the moment when it goes from being just “a thing in a jar” to “this is the thing I’m going to take every day this winter.”
Step 6: Bottle It Up
Once everything’s mixed, pour the syrup into a clean, airtight container (glass jars are perfect). You’ll want to store it in the fridge, where it’ll keep for about 3-4 weeks.
(We use Ball brand jars, and you can purchase there HERE.)
Step 7: Drink Up (And Enjoy the Immunity)
Take a spoonful of your homemade elderberry syrup daily, especially during cold and flu season. This natural syrup is packed with immune-boosting benefits for kids, and we give our little ones a spoonful every day—they actually look forward to it! As parents, it’s a perfect little wellness shot before morning coffee or mixed into tea. If you’re feeling the first signs of illness—say, a scratchy throat or some sniffles—double down on the doses. Some people even take it every couple of hours when they’re fighting off a full-blown cold.
It’s delicious, it’s soothing, and honestly, it’s like giving your body a hug with every drop.
Syrup That Supports, Naturally.
So there you have it—elderberry syrup made right in your own kitchen. It’s a bit of a process, sure, but the end result is so worth it. Plus, it’s a fun way to feel like you’re living in sync with nature, even if your idea of “foraging” is a trip to the local herb shop.
If making it at home isn’t on your to-do list, don’t worry—there are some excellent store-bought options available. When we opt for a ready-made version, we trust the quality of elderberry syrup from My Elderberry Fairy.
In the end, it’s not just about the syrup; it’s about taking a step toward health, nature, and maybe even a bit of nostalgia for the days when our grandmothers knew exactly what to brew to keep us healthy. We’re all about that kind of wisdom here at Cheeky Maiden, passed down through the years—and what better way to celebrate it than with a jar of homemade elderberry syrup?
Stay healthy, stay cozy, and may your immune system be strong this winter!
Until next time, take care of yourselves and those you love!
Xoxo,