Stay Healthy This Winter With Homemade Elderberry Syrup

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Try this homemade elderberry syrup recipe to take charge of your own health this winter!

One great way to be more self-sufficient is to know how to make some of your own herbal medicines and remedies. Having the knowledge and skills to take care of minor illnesses and injuries at home will not only save you money, but it will also give you more control over your own health. For example, home remedies for coughs, sore throats, and minor wounds are usually simple and easy to make – plus they don’t contain all the chemicals and artificial ingredients that the drugstore versions do.

Elderberry is a potent aid for immune support and cold and flu care, and since it grows throughout most of the continental U.S., it’s easy to find and make your own remedies from. According to this article,

Elderberry is antiviral, it inhibits viral replication, binds influenza virus so it can’t infect host cells, antibacterial, antifungal, anti-inflammatory, antipyretic, antioxidant, immune-modulating and immune-boosting.

Making your own elderberry syrup is easy, and it’s a great preventative for cold, flu, and other viruses, so it’s a good idea to take it before and after traveling – especially during cold and flu season. (It also makes a tasty topping for pancakes or waffles!)

Here’s a simple recipe for making your own immune-boosting elderberry syrup at home:

Homemade Elderberry Syrup Recipe

Prep Time: 10 Minutes
Cook Time: 20 Minutes


  • 1/2 cup dried elderberries (You can also use fresh if you have your own locally-grown berries during the late summer and early fall. If using fresh, you would use 1 1/2 cups fresh berries for this recipe, and reduce the water to about 3/4 cup – then add more if needed.)
  • 1 1/2 cup water (3/4 cup if using fresh berries)
  • 1 tbsp raw apple cider vinegar
  • 1/4 cup honey
  • Optional Add-Ins: Cinnamon, rose hips, ginger, astragalus root, orange peel, or clove.


  • Place 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. (Be sure to simmer your berries with the lid off so that the hydrocyanic acid can cook out and evaporate! Otherwise it can cause stomach upset.)
  • 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 press down on the berries to extract all the juice.
  • After it’s cooled slightly but is still warm, add in the honey and apple cider vinegar – and optional add-ins if desired.
  • Stir well and store in the fridge for up to 6 weeks. (You can also freeze it for up to a year.)
Watch video & get additional tips at MelissaKNorris.com…


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