Concoct Elderberry Syrup
Makes: 16 ounces
Takes: 45 minutes
1 pint distilled water
2 ounces dried elderberries by weight or 1/2 cup
1 cup raw honey
2-cup Pyrex measuring cup (or canning jar)
Small metal strainer
Muslin cloth or cheesecloth
4 4-oz. bottles for syrup storage (Boston rounds are ideal; bottles of other sizes can also be used)
Large wooden spoon
Canning jar to hold utensils (optional)
- Add room-temperature water and elderberries to pot and turn heat to high.
- Bring to boil, then turn down to simmer, stirring every 3-5 minutes to release medicine and keep from burning.
- Simmer on low heat until liquid is reduced by half, approximately 30 minutes.
- While mixture is still warm, line strainer with wet muslin cloth or cheesecloth, rest strainer on top of measuring cup, and pour liquid through strainer and into measuring cup.
- Finish by twisting water and berry mix in cloth with your hands to remove excess liquid. When you’re finished, you should have approximately 1 cup (no need to be exact).
- Pour elderberry liquid into a clean pot while it’s still warm (but not too hot) and add 1 cup of honey.
- Gently reheat, just enough to dissolve and incorporate honey, but as little as possible to maintain health benefits of raw honey.
- Once honey and liquid are thoroughly combined, pour liquid back into measuring cup.
- Pour liquid into four 4-ounce sterilized bottles for storage and label with name, date, and ingredients. Bottles of other sizes can also be used.
- Let cool before putting on caps.
- Store in refrigerator for 3-6 months.
Want to learn more and see this process in action with Rebecca and Faith from Rebecca’s Herbal Apothecary & Supply? View the video on Hatch Lab and in 30 minutes, you’ll know exactly how to concoct with confidence!
Author: Mara Rose
Editor: Emily Bartran