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–+ servings

Shelf Stable Elderberry Syrup Recipe

Make this Shelf Stable Elderberry Syrup Recipe for long-term storage and immune support. Easy, natural, and preservative-free—perfect for flu season!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Beverage
Cuisine American
Servings 20
Calories 30 kcal

Ingredients
  

  • 2 Cups Dried elderberries
  • 4 Cups Water
  • 1 Cups Raw Honey or Organic Cane Sugar
  • 1 Teaspoon Citric acid or Fresh Lemon Juice
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Brandy or Apple Cider vinegar

Instructions
 

  • Simmer the Elderberries: In a medium saucepan, combine dried elderberries and water. Bring to a gentle boil, then reduce to a simmer. Let it cook uncovered for 45 minutes
  • Strain the Mixture: Use a fine-mesh strainer or cheesecloth to strain out the elderberry pulp. Press down to extract as much liquid as possible
  • Add Spices & Sweetener: While the liquid is still warm, mix in honey (or cane sugar), cinnamon, ginger, cloves, and vanilla extract (if using). Stir until fully dissolved
  • Enhance Shelf Stability: Add citric acid or fresh lemon juice. If using brandy or apple cider vinegar, stir it in at this stage
  • Bottle the Syrup: Pour the syrup into sterilized glass bottles or jars. Seal tightly

Nutrition

Calories: 30kcal
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