Easy Elderberry Syrup with Turmeric

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If you ask me, elderberry syrup is one of nature’s best-kept secrets.

This immune-boosting syrup combines the power of elderberries with the anti-inflammatory benefits of turmeric. The sweet, tart flavor of elderberries balances perfectly with the earthy warmth of turmeric.

It’s simmered low and slow with honey and a few simple spices until you get a thick, rich syrup. A splash of lemon juice and fresh ginger help round out the flavors.

It’s a natural remedy that tastes good enough to take every day, perfect for keeping your family healthy during cold season.

What Kind of Elderberries Should I Use?

For this syrup recipe, you’ll want to stick with dried elderberries rather than fresh ones, as they’re more concentrated and easier to work with. You can find dried elderberries at most health food stores, online, or sometimes in the supplement section of regular grocery stores. Make sure you’re buying Sambucus elderberries, which are the safe variety for consumption – avoid red elderberries as they can be toxic. The dried berries should look dark purple or black and have a slightly wrinkled appearance. If you can’t find elderberries locally, ordering them online is usually your best bet, and they’ll keep well in your pantry for future batches.

Options for Substitutions

This immune-boosting syrup is pretty forgiving when it comes to swaps:

• Dried elderberries: These are really the star of the show, so I wouldn’t recommend substituting them. You can find dried elderberries at health food stores or online – they’re what give this syrup its immune-supporting properties.
• Ginger powder: Fresh ginger works great too! Use about 2 inches of fresh ginger root, peeled and sliced. You’ll need to strain it out after cooking, but the flavor will be more intense.
• Raw honey: Regular honey works fine if raw isn’t available. You can also use maple syrup, but start with ¾ cup since it’s not quite as sweet as honey.
• Turmeric powder: Fresh turmeric root is amazing if you can find it – use about 1 inch of peeled, sliced root. Just remember it stains everything, so handle with care!
• Spices: Don’t have all the spices? Cinnamon is the most important after the elderberries and ginger. You can skip the cloves or reduce any of the spices to taste – this recipe is all about what works for your family.

Watch Out for These Mistakes While Cooking

The biggest mistake when making elderberry syrup is adding honey while the mixture is still hot, which destroys the beneficial enzymes and properties that make raw honey so valuable – always let your syrup cool to room temperature first.

Another common error is not straining the mixture thoroughly enough, leaving behind bits of elderberries and spices that can make your syrup gritty and unpleasant to drink.

Overcooking the elderberries can also ruin your batch, so keep the heat at a gentle simmer rather than a rolling boil, and don’t cook longer than 15-20 minutes or you’ll end up with a bitter taste.

For the smoothest syrup, use a fine-mesh strainer or cheesecloth when filtering out the solids, and remember that properly made elderberry syrup should have a deep purple color and smooth consistency when finished.

What to Serve With Elderberry Syrup?

This elderberry syrup is perfect for stirring into warm tea or hot water when you’re feeling under the weather or just want a cozy drink. You can also drizzle it over pancakes, waffles, or yogurt for a healthy breakfast boost with all those good-for-you spices. I love adding a spoonful to sparkling water for a refreshing drink, or mixing it into smoothies for extra flavor and wellness benefits. Since it’s packed with honey and warming spices, it’s also great taken straight by the spoonful when you need a little immune system support.

Storage Instructions

Refrigerate: Your homemade elderberry syrup needs to live in the fridge since it doesn’t have any preservatives. Store it in a clean glass jar or bottle and it’ll stay good for about 2-3 months. I like to use mason jars because they’re easy to pour from and you can see how much you have left.

Freeze: If you made a big batch, you can freeze portions in ice cube trays for easy single servings. Once frozen, pop them into freezer bags and they’ll keep for up to 6 months. This way you always have some ready when you feel a cold coming on!

Serve: Take your daily dose straight from the fridge – no need to warm it up. Most people take about 1 tablespoon for adults or 1 teaspoon for kids. Give the bottle a gentle shake before using since the ingredients can settle over time.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	60-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 4-6 g
• Fat: 0-2 g
• Carbohydrates: 400-450 g

Ingredients

• 2/3 cup dried elderberries
• 3 1/2 cups purified water
• 2 tbsp powdered ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground cloves
• 1 cup raw honey

Step 1: Combine Elderberries and Spices

• 2/3 cup dried elderberries
• 3 1/2 cups purified water
• 2 tbsp powdered ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground cloves

Place the dried elderberries, purified water, powdered ginger, ground cinnamon, ground turmeric, and ground cloves in a saucepan.

Stir to combine the ingredients evenly before heating.

Step 2: Simmer the Mixture

• elderberry and spice mixture from Step 1

Bring the elderberry and spice mixture to a boil over medium-high heat.

Once boiling, reduce to a simmer, cover the saucepan, and allow it to simmer for 35-45 minutes.

You can simmer a bit longer for a thicker syrup.

I like to simmer for the full 45 minutes for a rich, concentrated flavor.

Step 3: Cool the Mixture

• simmered elderberry mixture from Step 2

After simmering, remove the saucepan from heat and let the mixture cool for about 1 hour.

This cooling step makes it easier and safer to blend and handle in the next steps.

Step 4: Blend Until Smooth

• cooled elderberry mixture from Step 3

Transfer the cooled mixture to a high-powered blender.

Blend until the mixture is completely smooth, ensuring all the spices and berries are well incorporated.

Step 5: Strain the Mixture

• blended elderberry mixture from Step 4

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large bowl to remove the pulp.

Press gently on the solids to extract as much liquid as possible.

Discard or compost the leftover pulp.

Step 6: Incorporate Raw Honey

• strained elderberry liquid from Step 5
• 1 cup raw honey

Return the strained liquid to the blender and add the raw honey.

Blend until the honey is fully dissolved and the syrup is smooth.

For the best flavor and to preserve the honey’s beneficial properties, I like to make sure the mixture is completely cool before adding the honey.

Step 7: Bottle and Store the Elderberry Syrup

Transfer the finished elderberry syrup into airtight containers.

Store them in the refrigerator for up to a few months, or in the freezer for longer storage.

Shake well before each use, as separation may occur.