Ingredients
Method
- Combine three cups of water, dried elderberries, cinnamon sticks, and cloves in a sauce pan over medium heat. If you're adding rose hips or star anise, you can also add that now.
- Bring the mixture to a simmer and let simmer for 45 minutes. Watch it closely, if too much liquid evaporates, you can add a little more water.
- After is has simmered for 45 minutes. Pour the water/elderberry mixture through a fine mesh strainer into a glass measuring cup to separate the berries from the liquid. Use a wooden spoon or the back side of a measuring cup to squish all of the elderberry juice out.
- Cool to room temperature. Stir in honey to taste.
- Store in an airtight jar in the refrigerator for up to six months. Some sediment will settle at the bottom and that is normal, if it starts to taste "bubbly" it has probably gone bad and you should make a new batch.
Notes
– It’s important to let the elderberry syrup cool before adding the honey or the heat can kill the beneficial properties of the honey.
– If the elderberry flavor is too weak or too strong for your taste, try adding a few more or few less berries at the beginning. Play around with the ratios until you have a delicious elderberry syrup that you enjoy.