Ingredients
Scale
- 6-7 cups ripe elderberries (use half the amount if using dried berries)
- 9 cups water
- 1 1/2 cups lemon juice, divided
- 1 teaspoon ginger powder
- 5 cinnamon sticks
- 1 teaspoon cloves
- 2 tablespoons dried orange peel
- 2 tablespoons dried lemon peel
- 2 quarts local honey
Instructions
- In a large stock pot, add the berries, water, 1/2 cup of lemon juice, and all the spices, then bring to a boil.
- Once boiling, lower to a simmer, and continue cooking for 40 minutes.
- Strain the mixture through a nut milk bag, cheesecloth, or fine strainer to separate the juice from the solids.
- Return the juice to the pot on very low heat, and add 1 cup of lemon juice and 2 quarts honey.
- Simmer until the honey is fully incorporated. This usually only takes a minute or two.
- Pour into glass jars, and store in the refrigerator.
Notes
Use only ripe elderberries—not green ones.
Elderberry syrup isn't recommended for children under the age of 2 due to the amount of honey.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes