Homemade Elderberry Syrup Recipe (A Simple Winter Staple)

This elderberry syrup recipe is easy to make with fresh or dried berries. A simple homemade remedy for cold season with tips, storage, and variations.

There’s a little comfort in knowing you can make something at home that helps your family feel better. Elderberry syrup has been one of those staples for me. I started making it years ago when the kids were small, mostly because buying little bottles at the store felt ridiculous. After you make it once, you’ll wonder why you ever paid for those tiny bottles. It’s simple, fast, and honestly tastes better than anything that comes in a box.

Elderberries grow wild here in Maine, so every August I keep an eye out for those deep purple clusters. Some years I’m lucky. Other years the birds beat me to them. When the harvest is light, I lean on dried berries, and they’re just as effective. As long as you have berries, you can make this and it’s one of those things that comes in handy the second someone starts sniffling.

I’ll walk you through how to make elderberry syrup, how to use it, how to store it, and a few variations if you like to play around in the kitchen. By the time you’re done, you’ll have a recipe you’ll remake every year as soon as cold season kicks in.

Why Elderberry Syrup Works

Elderberries are naturally rich in antioxidants and bioflavonoids. They’re one of those old-fashioned remedies that have stuck around for good reason. I reach for them when cold season first starts creeping in. They’re not a miracle cure, but they do give your immune system a little extra support when you need it.

If you’re building up your own home apothecary, you might also like learning how I use feverfew as a multipurpose herb for migraines. It’s another plant I rely on throughout the year.

Ingredients You’ll Need

This one’s simple, and everything it needs is pretty easy to find. Fresh or dried berries both work well. You’ll need:

• Elderberries (fresh or dried)
• Raw honey
• Ginger
• Cinnamon Stick
• Star Anise
• Nutmeg

I stick with raw Manukora honey that stays liquid and mixes easily. If you can’t forage or grow your own berries, good-quality dried elderberries are an easy substitute. I usually keep a bag on hand for winter batches.

Foraging Elderberries (If You’re Lucky Enough to Find Them)

Around here, elderberries ripen from late August into early September. Some years the clusters are full and heavy, and other years I’m only able to find four berries on the stem. Maine weather does whatever it wants, and the harvest shows it.

If you’re new to foraging, make sure you’ve positively identified Sambucus nigra. Red elderberries (Sambucus racemosa) are not safe to use. Look for dark purple-to-black berries hanging in umbrella-shaped clusters.

When I harvest, I snip the whole cluster and pull berries off inside the kitchen.

How to Make Elderberry Syrup

This is one of those recipes that fills the whole house with that ‘something good is cooking’ smell. Here’s what to do.

Simmer the berries and spices: Add the berries, ginger, cinnamon, and nutmeg to a saucepan with water. Bring it to a boil, then let it settle into a slow simmer. You’ve got to simmer them well;. Raw berries aren’t safe to be eaten. Don’t rush it.

Reduce the liquid: Let it simmer until it looks like it’s cooked down a good bit. I usually wait until it reduces by about half. That thickens it up and gives you a good, bold flavor.

Strain the mixture: Once it’s cooled down enough to handle, strain the liquid through a fine-mesh strainer (a mesh strainer works much better than cheesecloth for everyday batches). Toss the mash into the compost when you’re done.

Add the honey: When the liquid is warm (not hot) stir in the honey. Raw honey acts as a natural preservative and gives the syrup that deep, rich sweetness.

Bottle and store: Pour your finished syrup into glass jars and label them. I always write the date because winter gets long and my brain can’t keep track of anything after the holidays.

Troubleshooting Tips

Syrup too thin? Simmer it longer. Elderberry syrup thickens naturally as it reduces.

Syrup too thick? Whisk in a splash of warm water until it loosens back up.

Forgot the honey? You can warm the syrup gently and stir it in later, but don’t re-boil after the honey is added.

Bitter taste? That usually means underripe berries snuck in. Straining well and adding a bit more honey usually evens it out.

Variations You Can Try

I play around with this recipe depending on the mood and what’s in the pantry.

• Echinacea Blend: Add dried echinacea root to the simmering berries for a little added herbal support.
• Ginger-Forward: If you like a spicy syrup, double the ginger. I do this a lot in deep winter.
• Alcohol-Preserved Cordial: Add a splash of vodka once the syrup cools to extend the shelf life and make a little evening sipper.
• Kid-Friendly (Milder Flavor): Cut back the ginger and cinnamon for little ones who prefer gentler flavors.

How to Use Elderberry Syrup

Most people take a small spoonful daily during the colder months. Adults usually take a tablespoon, and kids get a teaspoon. If you feel like something’s brewing, you can take it more frequently.

When a scratchy throat shows up, I sometimes rotate this syrup with a simple honey-and-herb cough remedy that settles things down quickly.

And if you’re not using it for wellness, drizzle it over pancakes, yogurt, or even a cup of hot tea. It’s sweet and a little fruity, with that warm ginger-cinnamon thing going on.

Storage & Shelf Life

Elderberry syrup lasts about two months in the fridge thanks to the raw honey. If you want to make a bigger batch, freeze portions in small jars or silicone molds so you can thaw only what you need. For grownups, adding a splash of alcohol will stretch the shelf life even further. It also makes a simple little nightcap, especially when the wind starts howling outside.

If you want the science behind safe preserving, UMaine Extension has a great breakdown.

Common Questions About Homemade Elderberry Syrup

If you still have questions, here are the ones I hear most often.

Pin this so you can come back to it the next time cold season rolls around.

Elderberry syrup is one of those simple projects that quietly becomes part of your routine. Every year when I’m simmering that first pot, it feels like the unofficial start of fall. It’s easy, dependable, and genuinely good for something you simmer on the stove.

For extra immune support during the colder months, I keep a jar of my homemade fire cider on hand. It’s another easy tonic that comes together with basic pantry ingredients. If you want something soothing for nighttime congestion, I also make a gentle homemade vapor rub with essential oils that works surprisingly well.

If you try this batch, let me know how it goes. I’d love to hear if you used fresh berries, dried berries, or a variation of your own.