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Homemade Elderberry Syrup (4 Ways with Sugar-free Option)
Servings: 2 cups
Calories: 12kcal
This Easy Homemade Elderberry Syrup with sugar-free option is just what you need to support your immune system to stay healthy and keep germs away!
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Ingredients
Elderberry Syrup from Dried Elderberries
- 3 cups water
- 1 1/2 cups dried elderberries
- 3/4 teaspoon cinnamon (optional)
- 1/4 teaspoon cloves (optional)
- 1 teaspoon dried ginger (optional)
- 1 cup honey (or low-carb sweetener. See Recipe Notes for alternatives)
Elderberry Syrup from Elderberry Powder
- 3 cups water
- 2/3 cup elderberry powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon dried ginger
- 1 cup honey (or low-carb sweetener. See Recipe Notes for alternatives)
Elderberry Syrup from Elderberry Juice
- 2 cups elderberry juice
- 1 cup honey (or low-carb sweetener. See Recipe Notes for alternatives)
Elderberry Syrup from Fresh Elderberries
- 1 1/2 cups fresh elderberries
- 1 1/2 cups water
- 1 cup honey (or low-carb sweetener. See Recipe Notes for alternatives)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon fresh ginger
Instructions
- If using fresh elderberries, remove stems.
- Combine the berries and spices (if using) and water in a saucepan. If using juice, put that in saucepan.
- Bring to boil.
- Simmer for 30 minutes to an hour until the water is reduced by about a half.
- Mash the berries in the water, or blend in a blender.
- Strain through a cheesecloth, nut milk bag, or fine mesh strainer (optional).
- Add sweetener. Heat, if needed, to combine. (heat gently if using honey to not destroy the enzymes.)
- Store in a jar or bottle in the refrigerator of freezer. See notes for details.
Elderberry Syrup from Elderberry Juice
- Heat up the elderberry juice in a small saucepan over medium heat until starting to steam.
- Add the honey to the juice.
- Stir until combined.
- Add to jar and let cool to room temperature.
- Store in jar in the fridge.
Notes
Shelf-Life:
The shelf life of this syrup should be about 3 months in the fridge, but that is if you make the version with honey. Honey has preservative qualities to it which enhance. You can typically compare the shelf life of this syrup to other fruit based homemade syrups.
Some recipes include a high-proof alcohol to enhance the shelf-life.
The low-carb version of this syrup should be good for about 1 month in the fridge or up to 3 months in the freezer.
Straining:
As noted in the instructions, you can use a nut milk bag, cheesecloth, or fine mesh strainer to strain the syrup. Alternatively, you can just blend everything together. A high speed blender, like the Vitamix, will process the berries very finely so that they digest easily and the resulting syrup will be smooth.
Nutrition
Serving: 1tsp | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg | Net Carbs: 2g