Making Elderberry Syrup is easy. Just like making tea only the ratios are different and you are adding in Honey and Brandy to help pull out some of the attributes and preserve it so it will last the winter. There are many methods to make syrup, some cook it longer, some ad more honey or no alcohol. Its really just a matter of preference and situation. If you have a method you’d like to share, please do. The more we learn and teach each other the better our understanding becomes.
This is the basic recipe that I like to use:
–2 parts water – start with 3 parts lightly simmering with the elder berries in it, reduce down to 2 parts over the course of 3-6h while stirring occasionally.
–1 part elderberries – fresh is best but you can always use dried ones (available at harmonicarts.ca). If you do use dried ones just make it 3/4 of a part rather then 1 part.
– 1 part Honey – best if you can get a raw local honey and put it in near the end of the cook time so that the medicinal qualities of the honey are all left in tact.
– 1 part Brandy – add at the end after removing from the heat. It helps preserve and pull out medicinal aspects from the elderberries.
After it sites and cools for 1-3 days- pour through a sieve or filter and then press the elderberries to pull out the remaining liquid in a cheese cloth or press.
You will have just made a great batch of elderberry syrup for your family and friends to help with winter Colds, Flu’s and Viruses. Or if you choose, to add to your pancakes, tonics, smoothie or bubbly water (soda) 🙂
It is best to keep it in the fridge, otherwise it can be stored in a cool place and should last 1-2 years.
*If you are using dried Elderberries you can make this recipe with a 1/2 part of them as they have no water in them so are a smaller volume and weigh less.