📝 About This Recipe
Deeply aromatic and shimmering with a rich, jewel-toned hue, this homemade elderberry syrup is a powerhouse of flavor and wellness. Combining the tart, earthy notes of black elderberries with warming spices like ginger, Ceylon cinnamon, and star anise, it offers a sophisticated profile that balances sweetness with a gentle botanical bite. Whether used as a medicinal tonic or a gourmet drizzle for desserts, this syrup is a staple of the traditional apothecary kitchen.
🥗 Ingredients
The Botanical Base
- 1 cup Dried Black Elderberries (Sambucus Nigra variety; ensure they are high-quality and stems removed)
- 3.5 cups Filtered Water (cold)
- 2 tablespoons Fresh Ginger Root (peeled and finely minced)
Aromatic Spices
- 2 pieces Ceylon Cinnamon Sticks (whole)
- 1/2 teaspoon Whole Cloves (approx. 6-8 cloves)
- 1 piece Star Anise (whole pod)
- 3 pieces Cardamom Pods (lightly crushed to release oils)
- 1 tablespoon Dried Rosehips (optional, for extra Vitamin C and tartness)
Sweetener and Preservative
- 1 cup Raw Local Honey (unfiltered and unheated for maximum enzymes)
- 1 tablespoon Fresh Lemon Juice (acts as a natural preservative and brightens flavor)
- 1 teaspoon Pure Vanilla Extract (adds a smooth finish)
👨🍳 Instructions
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1
In a medium heavy-bottomed stainless steel saucepan, combine the dried elderberries, filtered water, minced ginger, cinnamon sticks, cloves, star anise, cardamom, and rosehips.
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2
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
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3
Once boiling, immediately reduce the heat to low. Cover the pot with a tight-fitting lid to prevent too much evaporation.
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4
Simmer the mixture gently for 45 to 50 minutes. You are looking for the liquid to reduce by approximately half, resulting in a concentrated, dark purple liquid.
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5
Remove the pan from the heat and let it sit uncovered for 10 minutes to cool slightly before straining.
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6
Place a fine-mesh strainer over a large glass bowl. For the clearest syrup, line the strainer with a piece of cheesecloth.
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7
Carefully pour the berry mixture into the strainer. Use the back of a large spoon or a potato masher to press firmly on the berries, extracting every drop of the potent juice.
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8
Discard the spent berries and spices (or compost them). Measure the resulting liquid; you should have about 1.5 to 2 cups.
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9
Allow the liquid to cool until it is lukewarm (approximately 100°F or 40°C). This is crucial to preserve the beneficial properties of the raw honey.
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10
Whisk in the raw honey, lemon juice, and vanilla extract until the honey is completely dissolved and the syrup is glossy.
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11
Transfer the finished syrup into a sterilized glass jar or decorative bottle.
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12
Label your jar with the date and store it in the refrigerator. The syrup will thicken slightly as it chills.
💡 Chef's Tips
Never consume raw elderberries as they contain compounds that can cause digestive upset; always cook them thoroughly as described. If you are vegan, you can substitute the honey with maple syrup, though the shelf life may be slightly shorter. Ensure your honey is truly raw and added only when the liquid is cool enough to touch comfortably to keep its nutrients intact. For a thicker, more dessert-like syrup, you can simmer the juice for an extra 10 minutes after straining but before adding the honey. Always use a clean spoon when serving to prevent bacterial growth and extend the syrup's freshness.
🍽️ Serving Suggestions
Stir 1-2 tablespoons into a glass of sparkling mineral water with a lime wedge for a refreshing botanical soda. Drizzle over warm Greek yogurt topped with toasted walnuts and fresh berries for a gourmet breakfast. Mix into a hot cup of chamomile or green tea for a soothing, warming evening beverage. Use as a sophisticated topping for sourdough pancakes or French toast instead of traditional maple syrup. Combine with olive oil and balsamic vinegar to create a unique, fruity vinaigrette for spinach salads.