Elderberry Syrup

ELDERBERRY SYRUP

Elderberry syrup is a natural remedy that’s been cherished for generations. Made by simmering ripe black elderberries and sweetening with honey or sugar, this rich syrup is a comforting way to support your body during cold and flu season. Just a spoonful on its own or stirred into a warm cup of tea can coat a scratchy or sore throat, or calm a mild cough and ease congestion.

Here are two safe, common home-style recipes for elderberry cough syrup:

  1. a classic stove-top elderberry syrup, and
  2. an elderberry honey fermentation (“oxymel-style”) syrup that requires no cooking.

Safety notes:
– These are traditional culinary recipes only. Not medical advice.
– Do NOT give honey-containing syrups to children under 1 year old.
– Always strain thoroughly—elderberries must be cooked before eating (except when using dried berries + fermentation method that deactivates toxicity through processing; still strain well).
– If you have health conditions, allergies, or are pregnant/breastfeeding, consult a professional before using herbal preparations.

1. Classic Cooked Elderberry Cough Syrup (Stove-Top)

Ingredients

  • 1 cup dried black elderberries
  • 4 cups water
  • 1–2 Tbsp fresh ginger (optional but great for cough)
  • 1 tsp cinnamon (optional)
  • ½ tsp cloves (optional)
  • 1 – 1¼ cup raw honey (or maple syrup if vegan)

Instructions

  1. Combine ingredients (except honey) in a saucepan: elderberries, water, and optional spices.
  2. Bring to a boil, then reduce to a simmer.
  3. Simmer 45–60 minutes, uncovered, until the liquid reduces by about half.
  4. Remove from heat, let cool until warm but not hot.
  5. Mash the berries with the back of a spoon to release more juice.
  6. Strain through a fine strainer or cheesecloth into a bowl. Discard solids.
  7. Stir in the honey once the liquid is warm (not hot) to preserve beneficial enzymes.
  8. Pour into a clean glass bottle and refrigerate.

 

Shelf life

About 1–2 months refrigerated.

Traditional usage (culinary/folk)

  • Adults: 1 Tbsp as desired.
  • Kids (over 1 year): 1 tsp as desired.

2. Elderberry Honey Ferment Syrup (Raw, No-Cook “Oxymel-Style”)

This produces a thick, tangy, naturally fermented syrup full of elderberry flavor.

Ingredients

  • 1 cup dried elderberries
  • 1½–2 cups raw honey
  • Optional: sliced lemon, a few slices ginger, or a dash of apple cider vinegar

Instructions

  1. Place the dried elderberries in a clean glass jar (pint or quart).
  2. Add optional lemon or ginger if using.
  3. Pour enough raw honey over the berries to completely cover them.
  4. Use a clean spoon to stir and remove air pockets.
  5. Loosely cap the jar (to allow gases to escape if fermenting slightly).
  6. Let sit on the counter for 2–3 days, stirring once daily.
    • The honey will draw moisture from the berries and thin naturally.
  7. After 3 days, transfer to the refrigerator for 2–3 weeks to continue infusing.
  8. When the syrup tastes rich and berry-infused, strain thoroughly.
    (You can warm the mixture gently over very low heat if needed—do not boil.)
  9. Bottle and refrigerate.

Shelf life

Up to 3 months refrigerated.

Traditional usage:

  • Adults: 1 tsp–1 Tbsp
  • Kids over 1 year: ½–1 tsp