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Healthy Homemade Elderberry Syrup Recipe with Ginger and Cinnamon

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A simple and comforting elderberry syrup infused with fresh ginger and cinnamon sticks, perfect for immune support and cold seasons. This easy recipe balances warmth and sweetness without being overpowering.

Ingredients

Scale
  • 1 cup fresh elderberries or ½ cup dried elderberries
  • 23 inches fresh ginger root, peeled and thinly sliced
  • 2 cinnamon sticks
  • ½ to ¾ cup raw honey (adjust to taste)
  • 4 cups filtered water
  • Optional: pinch of ground cloves or star anise

Instructions

  1. Peel and slice the ginger root into thin pieces. Measure out elderberries and gather cinnamon sticks.
  2. In a medium saucepan, combine elderberries, sliced ginger, cinnamon sticks, and 4 cups (32 fl oz) of water.
  3. Bring to a gentle simmer over medium-high heat, then reduce to low and simmer uncovered for 45 to 60 minutes, stirring occasionally.
  4. Check that the liquid has reduced by about half and thickened slightly. Simmer longer if needed but avoid burning.
  5. Remove from heat and strain the mixture through a fine mesh strainer lined with cheesecloth into a bowl or jug, pressing gently to extract syrup.
  6. Allow syrup to cool until warm but not hot, then stir in ½ to ¾ cup raw honey. Adjust sweetness as desired.
  7. Pour syrup into a sterilized glass jar or bottle, seal tightly, and store in the refrigerator.
  8. Label the jar with the date. Syrup keeps well up to 3 weeks refrigerated.

Notes

Use dried elderberries for a richer, more concentrated syrup but simmer longer. Add honey only after syrup cools to preserve enzymes. Fresh ginger is preferred over powdered for best flavor. Store refrigerated up to 3 weeks or freeze in ice cube trays for longer storage. For vegan option, substitute honey with pure maple syrup or agave nectar.

Nutrition

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