When it comes to winter preparedness in my house, one thing that I almost always stock up on is Elderberry Syrup. I have found that the real brands (not mixed berry blends – just elderberry!) are pretty expensive even when bought in bulk.
I am so sick of paying $15 to $18 per bottle (for what is usually an 8-ounce bottle). We go through this stuff fast with all of us taking it almost every day in the winter months (except me this year since I’m pregnant).
After doing a bunch of research, I realized that making homemade elderberry syrup is actually super easy and SO much more economical.
Not only can you 100% control the quality of ingredients but this is a big money-saver!
This batch of elderberry syrup costs about $25 to make and yields just about 8 cups of finished product. If you bought 8 bottles averaging $15 / piece, that would be $120. That is a savings of about $100!
- I ordered one pound of Frontier Brand Whole Organic Elderberries from Amazon for just over $20.
- If you plan to give this to a baby under 1 year of age, substitute pure Maple Syrup for the honey as babies under 1 year shouldn’t be given raw honey.
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How To Make Elderberry Syrup. Homemade Elderberry Syrup with Raw Honey
- 1 pound dried whole elderberries organic preferred
- 20 cups water
- 1 whole cinnamon stick
- 1/2 teaspoon ground ginger powder or 1" piece fresh ginger root
- 1 pinch sea salt
- 2 cups raw honey (16 ounces)
- 1 small lemon juiced
Combine all ingredients except honey in a large soup pot and bring to a rapid boil. Once boiling, cover, reduce heat to a simmer and cook for 1 hour.
Remove cover, raise heat to medium and continue cooking uncovered until reduced by about half. This should take approximately another hour.
Remove from heat and use a mesh strainer to drain liquid into a glass container.
Allow to cool to room temperature, whisk in raw honey until fully dissolved and add lemon juice. We tend to like mildly sweet things so if you need this sweeter, add more honey and adjust as desired.
Transfer to glass storage containers (mason jars, etc.) and store in the refrigerator.
Individual Serving Size is 1 teaspoon per day for children or 1 tablespoon per day for adults. Recipe Makes Approximately 8 cups or 384 teaspoons.