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Homemade Elderberry Syrup

Homemade elderberry syrup simmers dried elderberries with cinnamon, cloves, and ginger, then strains into a deep plum-colored, glossy syrup that coats a spoon. It’s ideal for stirring into tea during cold and flu season, with a fridge-stable, easy-to-bottle finish.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 20 servings
Course: Drink
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Elderberry syrup base
  • 1 cup dried elderberries Use dried elderberries for classic syrup flavor and color.
  • 4 cup water For simmering and reducing the syrup.
  • 1 cinnamon stick Adds warm, aromatic spice.
  • 5 whole cloves Contributes deep clove warmth.
  • 1 fresh ginger, sliced Fresh ginger slices release bright warmth.
  • 1 cup raw honey Sweetens and helps finish the syrup; add after cooling below 100°F.

Equipment

  • 1 sheet pan

Method
 

Simmer the elderberry mixture
  1. Combine dried elderberries, water, cinnamon stick, whole cloves, and fresh ginger in a saucepan.
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook uncovered for 45 minutes, until reduced by about half, keeping a steady bubbling look.
Cool, strain, and finish with honey
  1. Remove the saucepan from heat and let the mixture cool slightly, until it is no longer actively steaming.
  2. Strain the liquid through a fine mesh sieve into a bowl, pressing on the berries to extract as much liquid as possible.
  3. Discard the solids and let the strained liquid cool to lukewarm.
  4. Stir in raw honey until fully dissolved, then transfer to a sterilized glass bottle, aiming for a syrup that looks glossy and spoon-coating.

Notes

Pro tip: add honey only once the liquid has cooled below 100°F so the flavor stays bright and the honey’s natural enzymes aren’t overheated. Refrigerate in a sterilized glass bottle for up to 3–4 weeks; freeze in small portions if you want to keep longer (up to ~3 months). For a honey-free option, swap raw honey with maple syrup (flavor will differ) and cook no additional steps beyond dissolving after cooling.