Elderberry Syrup – with Instant Pot instructions in notes

The content of the web site or web page (“Site”), including text, graphics, and images (“Content”), is educational only and not intended to be a substitute for medical advice, diagnosis, or treatment. Reliance on any information provided on this Site is solely at your own risk.

Ingredients

⅔ cup dried black elderberries (sambucus nigra) – or 1⅓ cups fresh or frozen elderberries
3½ cups of water
½ cup -1 cup raw honey – sweeten to taste some recipes call for as much as 1 cup but that was too sweet for us
(Note: local honey is best so ask around to find a local bee keeper – try farmer’s markets or festivals to locate)

To intensify immune boosting properties try adding some of the following:
3 Tablespoons echinacea root (or try echinacea tea bags)
2 Tablespoons fresh grated ginger root or ¼ dried ginger powder
1 cinnamon stick or 1 teaspoon cinnamon powder
½ tsp whole cloves

*Note:  It is recommended that you purchase and use organic (pesticide free) dried herbs/berries when possible and only use fresh herbs that were purchased in the last 6 months in order to receive the desired health benefits from the herbs/berries.

Instructions  (for Instant Pot directions see notes)

1. Pour water into medium saucepan and add elderberries, ginger, cinnamon, cloves, and echinacea (DO NOT ADD HONEY)
2. Bring to a boil and then cover and reduce to a simmer for about 1 hour until the liquid has reduced by almost half. At that point, remove from heat and let cool until warm or room temperature.
3. Pour through a strainer into a glass jar or bowl, smashing the elderberries to release all the liquid.
4. Discard the elderberries. When it is no longer hot (less than 100 F), add 1 cup of honey and stir well.
5. When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar or other 16 ounce glass bottle. A recycled/emptied syrup bottle works well for us and is easy to pour from into a medicine/measuring cup.
6. Store in the fridge for up to 2-3 months.

Dosage

• Take daily for its immune boosting properties.  Standard dose is once daily ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults.
• If the illness (like cold or flu) does strike, take the normal dose every 2-3 hours until symptoms disappear.

Yield: 16oz Elderberry Syrup

Notes:

To make this syrup in an Instant Pot I start with half of the water and cook it on manual for 20 minutes with a natural release.
I have often made a large quadruple (4x) batch and strain/squeeze the berries and herbs when it cools enough then I pressure can the almost finished syrup (DO NOT ADD HONEY before canning)  in pint sized mason jars to preserve it.  When I need more elderberry syrup I get a pint jar out and whisk in ⅔ cup of honey and it’s ready to use.  Store in the fridge once opened/sweetened.