Elderberry Syrup
A traditional syrup made from cooked elderberries, prepared for winter storage.
In many European traditions, the Elder tree marked thresholds. It stood near homes but was rarely cut without reason. Stories warned against disrespect. Other stories spoke of protection, medicine, and continuity passed through generations.
Across cultures, elderberry became known as a plant people turned to when illness impacted a community. The berries were cooked down into syrups and cordials. The work was slow. Hands stained purple. Pots simmered for hours.
Warnings
Raw elderberries, stems, and leaves are toxic. Berries must be fully cooked. Avoid use during pregnancy without professional guidance.
Instructions
Elderberries must be cooked before use. Raw berries, stems, and seeds can cause stomach upset. This preparation turns ripe fruit into a shelf-stable syrup used in small amounts.
What You'll Need
Ripe elderberries, removed from stems
Water
Honey or sugar
Optional spices:
Cinnamon stick
Ginger root
Cloves
Instructions
Harvest and clean
Remove berries carefully from their stems. Discard unripe berries. Rinse gently and drain.Simmer the berries
Place berries in a pot and cover with water. Bring to a low simmer and cook for 30–45 minutes. The berries should soften and release their color.Mash and strain
Mash the berries gently, then strain through a fine mesh or cloth. Discard solids.Reduce
Return the liquid to the pot and simmer until reduced by about half. This concentrates the syrup.Sweeten
Remove from heat and stir in honey or sugar to taste while still warm. Add spices if using.Cool and store
Let cool fully. Pour into a clean jar or bottle and store in the refrigerator.
Tase and Qualities
Flavor: Deep, tart, lightly sweet
Texture: Thick syrup
Traditionally associated with: Seasonal immune support
Storage
Refrigerated syrup keeps for several weeks.
Freeze in small jars for longer storage.
