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A spoonful of elderberry syrup.

Elderberry Syrup

Melissa Norris
Delicious elderberry syrup recipe for drizzling over waffles or pancakes, or to take medicinally to boost your immune system and ward off illness.
4.18 from 40 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Condiment
Cuisine American
Servings 16 servings
Calories 20 kcal



  • Place dried elderberries and water in a saucepan and bring to a simmer.
  • Cook for 20 minutes and mash the berries towards the end to help them release more juice.
  • Add more water if berries soak up too much so you have enough syrup left to strain at the end.
  • Strain syrup, making sure to push down on the berries to extract all the juice.
  • After it’s cooled slightly but is still warm, add in honey and apple cider vinegar.
  • Stir well and store in the fridge for up to 6 weeks.



  • Always cook your syrup at a simmer for at least 15 minutes.
  • Don't use a pressure cooker, Instant Pot, or even a pot with the lid on as the hydrocyanic acid needs to be able to cook out and can't evaporate out with a lid on, it drips back into the syrup.
  • Wait until the elderberry juice has cooled to hot bath water temp, about 110 degrees, before adding honey and ACV.
  • Elderberry juice can be consumed plain. But for a tastier syrup add honey, and for additional health benefits add one or more of the optional add-ins such as cinnamon, rose hips, ginger, astragalus root, orange peel, or clove.


Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 27IUVitamin C: 2mgCalcium: 3mgIron: 1mg
Keyword Elderberry, Elderberry Syrup, Syrup
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