Making Elderberry Syrup

The garden is coming along – and we are picking cherries, folks!! I also harvested the season’s first quart of honey and picked the first beautifully fragrant long-stemmed rose this week. What gifts from our heavenly Father! God is so good!

One thing I have been impressed by this spring is how quickly everything changes. The plants, flowers, birds, and insects appear and disappear at their appointed times. We’ve been doing a lot of walking on our little country lane in the evenings and I’m amazed at how I seem to have just noticed a plant and before I know it, it’s blooming – or going to seed!

One of my projects over the past few months has been progressing in my studies with the HomeGrown Herbalist School of Botanical Medicine. It’s been an amazing journey. Doctor Patrick Jones has an energetic passion and gift for presenting botany, anatomy, the way herbs interact with the body, and the intricate systems God has made – in an utterly fascinating way! I already know more Latin plant names than I ever thought I would have any interest in. 😉  I’m excited about growing more medicinal herbs this year and learning how to use them.

One thing I already know I need to learn is how to jump on harvesting the plants at the right time! Like I said, things can get away from me! So – I think one key to being ready to “spring into action” when the time is right is to anticipate…

One thing I’m looking forward to is seeing the elderberries blooming this year and – hopefully – getting another stock of the medicinal berries! I say seeing the elderberries blooming, but I also mean experiencing the elderberries blooming. The fragrance of the blooms, held like little lacy parasols amongst the cascade of green leaves, fill the air with such a delightful aura. It’s like you can just stop and drink it in on the evening breeze.

Through the years we have harvested elderberries in the summer months, from the elder bushes that grow wild in the area’s fence-rows and hedges. I’m hoping to establish some plants on our new homeplace. I’m intrigued by the European type, Sambucus nigra, and I’m thinking that’s my variety of choice.

The berries are easy to harvest. Simply cut the whole bunch of berries, shaking them gently to remove any bugs, put them in a plastic grocery bag and put the whole bag into the freezer. Once frozen, you can message the berries off the stems, or use a fork to comb them off, relatively easily. From there, the berries are ready to put into plastic freezer bags to have on hand all through the year. So, while I’m anticipating the return of the elderberries this year, I can still whip up a batch of elderberry syrup!

Elderberries have a long history as an immune support herb and they are believed to inhibit the replication of viruses. I’m no doctor, and not giving any medical advice, but I am giving you this recipe for an elderberry syrup recipe I’ve been tweaking on lately using frozen berries. And, personally, I think it’s pretty delicious!

There are many different renditions of elderberry syrup… Some folks make it to can. Some people make it thick enough to use as pancake syrup. Some use dried berries. Most recipes use quite a significant amount of honey or sugar.

This recipe is meant to be made and enjoyed as needed. I haven’t tried canning it. I like to make up a fresh batch when sickness is in the house or any time our immune systems need a little extra love. I find, with this size batch, ½ cup honey makes it delightful, but you can add more or less, depending on your taste.

And speaking of taste, this syrup is a great place to try out different flavors. I’ve added the spices, which blend comfortingly with the elderberry flavor, but I’ve also added a bit (and I mean a little bit!) of cayenne, which helps to act as an herbal catalyst, alongside the ginger. I’ve also added a bit of vanilla, which makes this syrup taste very delicious and special.

While the cinnamon acts as a thickener, this syrup isn’t super thick. I like to think of this as sort of like an elderberry tea concentrate. If you prefer it to be thicker, you can reduce the berry mixture further before adding the honey, or cut down on the amount of water you start with.

Homemade Elderberry Syrup
Makes about 3 1/2 cups

3 ½ cups water
1 1/3 – 3 cups frozen elderberries, (or 2/3 cup dried berries)
1 – 2 tablespoons ground ginger
1 teaspoon ground cinnamon
Pinch of salt
Dash of cayenne pepper

Bring water to a boil, then add berries and spices. Bring to a boil again, then reduce heat to a simmer for 30 minutes or so, stirring occasionally and mashing the berries against the side of the pot to release juices. Allow to cool until just warm enough to blend with honey.

Strain mixture through a clean flour-sack towel or handkerchief, set in a wire strainer, squeezing as needed to release all the liquid.

Add:
½ cup raw honey
½ – 1 teaspoon vanilla extract

Stir to blend well. Label and store in the fridge, enjoying 1-2 tablespoons as often as needed. Shake before using. Best if used within 1 week. Remember – do not give any food containing honey to a child under 1 year of age.

Please let me know if you give this a try! I hope your spring is going well!

Please fill me in… What is your favorite herb to use, whether in a medicinal or culinary setting? Do you have a favorite elderberry syrup recipe? What are you anticipating this spring?

Thanks for reading!

Because of Jesus,
Maggie ♥