I find that the stems can add a bitter taste to the juice, so I pull the berries off before cooking. It takes a bit of time, but it’s easy.
To make the syrup “giftable,” I poured it into 5-ounce jars and added ribbon and faux berries.
Every Christmas I like to make gifts for friends with something from my garden. In the past I’ve made salsa, corn relish, pesto and horseradish. This year, I decided to use the many elderberries on my two trees to make elderberry syrup.
I consider it to be a magical elixir and a natural remedy for colds and flu. The berries of the shrub (Sambucus nigra) are said to be naturally high in immune-boosting compounds that help prevent winter colds and flu.
To start, you need to juice the tiny berries. I take 1 cup of fresh berries to 3 cups of water, boil for 30 minutes, mash and strain. You will find many variations, but here’s my recipe:
Elderberry Syrup
- 2.5 cups elderberry juice
- 1 cup honey (I use raw, local honey)
- 5 ounces apple cider vinegar
- 2 limes, juiced
In a saucepan over low heat, bring juice to a simmer.
Add honey, vinegar and lime juice; stir to combine. Taste and adjust, adding more honey if needed.
Pur into large canning jars and store in the refrigerator, where it will keep for two to three months.
As a preventive, I recommend 1 tablespoon daily. You can add it to juice or water; you can even make popsicles. It’s easy to make, tastes great and is kid-approved.
Yum! What a great gift to give from your own garden. Thanks for the delicious and thoughtful post!
I love this! I’ve been buying dried elderberries for years to make immune-boosting syrup, but I’d never thought to plant my own bush. I’ll definitely be planting one or two this coming spring!