Learn how to make homemade elderberry syrup easily at home. Not only is homemade fresher, but it is healthier than most store-bought versions that have lots of added sugar. Also, you can customize homemade elderberry syrup with low sugar and adjust as desired, to taste.
I have been making homemade elderberry syrup for over 6 years. I first wrote this recipe back when Olivia was younger and being exposed to lots of sick kids at school and bringing them home to me, haha. I got really, really sick at this time and had been hearing about the immune-boosting effects of elderberry syrup. After searching for store versions and seeing all the sugar, I decide to make my own.
I started making it regular during the fall for Olivia and I and it always helped us to stay healthy longer and to recover quicker.
This year, since my mother passed away in August, I have had extreme stress and grief over the devastation of her loss. Because of this, my immune system took a beating. I have gotten sick repeatedly since she has passed away. I have read that is common after a devastating death since stress and heartbreak is very tough on our bodies. I decided I needed to make my elderberry syrup again and knew I needed to finally share how I make it with you! Since I have started consuming elderberry syrup and also, oil of oregano, I have been doing MUCH better! The combo of these two have powerful health benefits that seem to be finally working. It is hard having a broken heart, working constantly, being a busy single mom AND feeling like crap on top of it. So, I’ve been making it a point to have my elderberry syrup daily and will continue this throughout the year I believe.
To me, the whole point of elderberry syrup is the health benefits, so adding a bunch of sugar (which is bad for our immune system) seems to defeat the purpose.
So, with that said, my version is not very sweet and isn’t meant to be drank/enjoyed like a glass of apple juice, for example. Elderberry syrup is meant to take in small doses, or a little more if sick. But even though my version isn’t very sweet, I and Olivia, both still love it and have come to enjoy it.
INGREDIENTS NEEDED
- Organic dried elderberries: It is important to use organic to get the healthiest option. I buy these and love them.
- Ground ginger
- Ground cinnamon
- Ground cloves
- Pure maple syrup
HOW TO MAKE LOW SUGAR HOMEMADE ELDERBERRY SYRUP
Step 1. Add all of the ingredients to a pot (except the syrup) with 2 cups water.
Step 2. Bring to boil, then cover, reduce to low and simmer about 30-45 minutes until the water has reduced about half.
Step 3. Drain the elderberries (don’t eat them) and really push them down onto the strainer to get out all the juice.
Step 4. Stir in maple syrup, to taste. I don’t use NEAR the amount online recipes call for. I mean maybe 3-4 tablespoons sweetener if even that.
Homemade Elderberry Syrup - Low Sugar
Ingredients
- 2/3 cup organic dried elderberries
- 2 cups (480g) water
- 1 teaspoon dried ginger (use 1 1/2 teaspoons for a stronger taste) SEE NOTES
- 1/2 - 1 teaspoon ground cinnamon
- pinch of ground cloves
- 3 - 4 tablespoons pure maple syrup
Instructions
- Elderberries MUST be cooked: do not eat raw! Please consult your doctor before using this recipe, as elderberries can sometimes alter medications you are on.
- Add all the ingredients to a pot (except the syrup) and whisk well.
- Bring to boil, then cover, reduce to low and simmer 30-45 minutes until the water has reduced about half.
- Drain the elderberries (don't eat them) into a separate bowl and really push them down on the strainer to get all the juice.
- Whisk in the syrup and adjust to taste. I don't use NEAR the amount online recipes call for because to me the entire reason of taking this is for the health benefits.
- It will not be as thick or sweet like store versions, but that is because those are doused with sugary syrups. Because of this, it has the consistency more of a drink than actual syrup.
- It’ll last 3-4 weeks in the fridge. SERVING: Take 1-2 tablespoons every 2-4 hours if sick, as an adult. 1-2 teaspoons for children. A couple of tablespoons daily for maintenance. 2 tsp daily for kids.
If I have a high powered blender do I have to strain the pulp out?
Hi Debby! Yes, you need to strain the pulp out, otherwise it won’t be a drink, it’ll be like applesauce texture. It is meant to be drained. You don’t need a blender at all. You are just cooking and then straining it for the liquid.