Elderberry Syrups

I love these two versions of elderberry syrup from Mountain Rose Herbs. I love how they have linked the ingredients to their page-- it’s so easy to find and order everything you need!

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Classic Elderberry Syrup Recipe

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Makes about 3 cups of syrup without alcohol, 4 cups with alcohol.
Active Time: 1 hour

Ingredients

2 cups dried organic elderberries

4 cups cold water (distilled, purified, or spring water works best)

2-3 tsp. organic dried ginger root

1 organic sweet cinnamon stick

1 cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe); double the amount of sweetener to increase shelf life

1 cup vodka or brandy (optional to increase shelf life)

Directions

1. Combine berries and herbs with cold water in pot and bring to a boil.
2. Reduce heat and allow herbs to simmer 30 to 40 minutes.
3. Remove from heat and let steep 1 hour.
4. Strain berries and herbs using a funnel overlaid with doubled cheesecloth or undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!). Discard used herbs in compost.
5. Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
6. If using vodka or brandy, add here and stir until well combined.
7. Bottle in sterilized glass.

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Pro tip: This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts (glass pantry jars and amber bottles are great choices!). My family enjoys a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season.

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Elderberry, Echinacea & Wild Cherry Throat Syrup

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Ingredients

3 Tbsp. organic elderberries

2 Tbsp. organic rosehips

2 Tbsp. organic wild cherry bark

2 Tbsp. organic Echinacea purpurea root

1 Tbsp. organic mullein leaf

1 Tbsp. organic licorice root

1 organic sweet cinnamon stick, broken into pieces

1 tsp. organic ginger root

1 pint raw, local honey

Brandy (optional preservative)

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Directions

1. Mix herbs and spices together in a pot and combine with 1 quart of water.
2. Allow to soak for 2 to 3 hours. You may reduce soaking time, if necessary.
3. Heat at a low simmer until mixture has been reduced to approximately half its original volume (1 pint).
4. Remove from heat and strain out herbs.
5. Return strained liquid to pot. Add honey.
6. Gently heat mixture over low heat, just until honey warms enough so that mixture can be thoroughly stirred together.
7. Once mixed, remove from heat and allow to cool.
8. Optional: To help preserve and extend shelf life, measure out a quantity of brandy that is 15 to 20% of the volume of the syrup. Stir into cooled syrup.
9. Pour into clean bottles and store in refrigerator. Syrup will last for several weeks to several months.

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Suggestions: I like to drink 1-2 teaspoons every hour or so throughout the day, or as much as needed to wrangle mild throat irritation.

Even if you choose to leave out the optional brandy, this throat syrup is NOT intended for children under 1 year of age! Honey is not safe for babies.

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