Elderberry Syrup Recipe

Every herbalist has their own special recipe for elderberry syrup. Here is mine. What makes mine special? I use only fresh elderberries that I have picked and cleaned myself. Why do I share my recipe when I also sell it? Because I feel that every person that wants to make their own herbal products should be able to do so. If you don't want to hassle with making it yourself, please consider buying it from me. It's mighty fine!


2 cups dried elderberries (or 4 cups fresh/frozen)

1 large piece fresh ginger / 1/4 cup grated ginger (use a bigger piece of you like spicy, and a smaller piece if you don’t)

3 whole Chinese star anise

4 whole cinnamon sticks  (1 stick = 1/2 teaspoon ground)

18 whole cloves

13 cups water (8 cups if using fresh/frozen berries)

3 cups raw honey (or to taste)

Maybe add tart cherry juice concentrate


Pour water into medium saucepan and add elderberries, ginger, star anise, cinnamon and cloves (do not add honey!)

Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half (to 6 cups liquid).

Remove from heat and let cool enough to be handled.

Pour through a strainer into a glass jar or bowl.

Squeeze as much liquid as you can from the berry mash.

Discard the elderberries (or compost them!) and let the liquid cool to lukewarm.

When under 100 degrees, add 4 cups of honey and stir well.  (Possibly add tart cherry juice concentrate, too)

When honey is well mixed into the elderberry mixture, pour into bottles.

Store in the fridge and take daily for its immune boosting properties.

How to Use

Some sources recommend taking only during the week and not on the weekends to boost immunity.

Standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults.

If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.