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Elderberry Syrup Recipe

This homemade elderberry syrup recipe is easy and a go-to of mine during cold and flu season.  With just a few minutes of work, you have an amazing, tried-and-true immune boosting syrup in hand and it is so much cheaper than store bought!
Prep Time2 mins
Cook Time22 mins
Keyword: homemade elderberry syrup

Equipment

  • Instant Pot

Ingredients

  • 1 cup dried elderberries
  • 4 cups water
  • 1 cinnamon stick
  • 4 whole star anise
  • 1/2 inch piece ginger root
  • 3/4 cup honey (or to taste) ( I suggest using local raw honey if possible)

Instructions

For Instant Pot

  • Combine water, dry elderberries, cinnamon stick, star of anise, and fresh ginger in your Instant Pot.
  • Cover and lock the lid into place on your Instant Pot. Make sure the vent is on sealing. Set your Instant Pot to “MANUAL” and cook the syrup on “HIGH PRESSURE” for 7 minutes
  • Once cooking time is complete, naturally release the pressure and remove the lid. Switch settings to “SAUTE” and allow the syrup to cook uncovered for about 10 minutes or until liquid has reduced by about half.
  • Once the syrup is done cooking, pour it through a fine mesh strainer into a large bowl. Using a spoon, press all the remaining liquid out of the berries by pressing them against the mesh strainer. Once all liquid has been drainer, discard cooked berries, cinnamon stick, ginger and star of anise.
  • Once the syrup is cool, add the honey to the elderberry syrup. Mix to help it combine into the syrup. If you desire a sweeter syrup, you can add more honey.
  • Portion out syrup into air-tight glass containers (I use mason or jelly jars). Store in fridge for up to 2 weeks.

For stove top

  • Combine water, dry elderberries, cinnamon stick, star of anise, and fresh ginger in in a large pot. Bring mixture to a boil.
  • Cover and reduce heat to low. Let simmer for about 45 minutes to an hour or until the liquid has reduced by almost half.
  • Once the syrup is done cooking, pour it through a fine mesh strainer into a large bowl. Using a spoon, press all the remaining liquid out of the berries by pressing them against the mesh strainer.
  • Once all liquid has been drainer, discard cooked berries, cinnamon stick, ginger and star of anise. Once cool, add the honey to the elderberry syrup. Mix to help it combine into the syrup. If you desire a sweeter syrup, you can add more honey.
  • Portion out into air-tight glass containers (I use mason or jelly jars). Store in fridge for up to 2 weeks