Elderberry Syrup Recipe
In 1980 Dr. Madeleine Mumcuoglu did her PhD dissertation on the antiviral effects of elderberry. Since then, this classic folk remedy has become a favorite in many Herban Kitchens.
Elderberry syrup is great right off the spoon or added to tea or carbonated water. Use it in marinades and salad dressings or over pancakes or ice cream.
- 4 oz dried elderberries
- 1-2 c. raw honey
- juice of one lemon or lime
- 3/4 c. apple cider vinegar
Simmer the elderberries in 6 cups of water for about an hour or until the fluid reduces to about 3 cups.
Strain out the elderberries.
Add the raw honey to the still-warm liquid. For a thinner syrup to use in drinks, dressings and marinades, use 1 cup of raw honey. For a thicker syrup, more appropriate for pancakes and french toast, go up to 2 cups of raw honey.
To get a significantly thicker syrup, like the kind you can stand a spoon up in, you're going to want to use cane sugar. For this recipe, use 2 1/2 cups of cane sugar instead of the honey. Boil down the elderberry water with the sugar until you get to your desired consistency.
Stir in the apple cider vinegar and lemon or lime.
Store in the fridge.