Easy Elderberry Syrup Recipe (with step by step instructions) (2024)

FAQs

What are the instructions for taking elderberry syrup? ›

Individual elderberry products have their own manufacturer-recommended dosages that should be adhered to. Nevertheless, research has shown that 15 milliliters of elderberry syrup, taken three to five times per day, is sufficient for resolving cold symptoms if taken early enough.

Elderberries can be juiced as you would juice any other soft fruit. Put them in a saucepan and add a little water to prevent scorching. Heat, and gently simmer until the fruit is softened, then either use a food mill to remove the seeds, or strain the juice through a jelly bag.

🍳 The Right Way to Cook Elderberries

Cooking elderberries is not just a culinary step; it's a safety measure. To neutralize toxins, specifically cyanide-inducing glycosides, heat treatment is a must. Boiling elderberries for at least 30 minutes is the go-to method.

Preventative Use: Take 1 teaspoon daily during the cold and flu season. During Illness: Increase to 1 teaspoon 3 times a day at the onset of symptoms.

Elderberry appears to have few side effects when used properly for short periods of time (up to 5 days). Pregnant and breastfeeding women should not take elderberry. If you have an autoimmune disease, such as rheumatoid arthritis or lupus, ask your doctor before taking elderberry, as it may stimulate the immune system.

Pour the mixture through a fine-mesh sieve into a quart jar, pressing with a ladle to extract as much liquid as possible. Refrigerate overnight or until ready to use (the syrup will keep for up to 2 weeks in the refrigerator).

Elderberries can be toxic when eaten raw but are safe to eat when cooked. The standard preparation method of boiling them down to make a “syrup” or “gummy” makes them safe to eat (figure 1).

Ladle the hot elderberry syrup into hot jars leaving a ½-inch of headspace. Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten. Place jars in a water bather, submerge in water being sure each jar is covered by 2-inches of water.

Simmer it for about 20 minutes; this should be enough to break down the cyanogenic compounds. But remember, you need to stir them occasionally to ensure even heat distribution. After cooking, strain the mixture using a fine-mesh sieve.

What to do with elderberries after you pick them? ›

Storage tips: Elderberries should not be stored in containers at room temperature for more than 2-4 hours as this can cause them to spoil. They should generally be frozen or cooked immediately after picking them.

Elderberries contain vitamin C, but much of it is destroyed by heat. Adding lemon juice provides an additional vitamin C boost to the syrup.

Our shelf life study deemed our syrup safe out of the fridge for up to 5 days. As always, we recommend you keep an eye on the consistency, taste and smell of the syrup. Do not consume if it starts growing white mold, smells bad, tastes bad or fizzes upon opening.

Some varieties of elderberries can be toxic when eaten raw – the best way to avoid this is to make sure you always cook your elderberries well first. There are recipes that use raw elderberries but these are best avoided.

Although there is no specific time of day to take elderberry, you'll maximize its benefits by using it consistently on a regular basis. You can choose whether to use it morning, afternoon or evening. It may be best to use elderberry for short periods of time to support healthy immune function, and then take a break.

Elderberry can generally be consumed at any time of day—in the morning, at night, or in between. Since it's a food itself, you could take Elderberry on an empty stomach if it seems to work for you. It can also be taken with food.

May improve cold and flu symptoms

One 2004 study of 60 people with influenza found that those who took 15 mL of elderberry syrup four times per day showed symptom improvement in 2 to 4 days, while the control group took 7 to 8 days to improve ( 10 ).