This 3 ingredient elderberry syrup is simple and fast to make and uses raw honey to boost healing and antibiotic properties.
Place dried elderberries (or fresh, ripe elderberries if you have them locally) and filtered water in a medium saucepan.
Bring to a boil, reduce heat, and simmer on medium-low for 30 minutes. The liquid will reduce by about one-third.
Remove pan from heat and mash the elderberries to release any remaining juice.
Strain the mixture into a glass bowl using a cheesecloth (I use these).
When the liquid has come to body temperature or lower (about 30 minutes), gently stir in the raw honey and mix thoroughly. Check the syrup with a digital food thermometer to be sure it is lower than 118 F/ 48 C. Any higher will destroy the antibiotic properties of the raw honey.
Store and label in small, glass, amber bottles (I use these). See the picture above.
The amounts listed above make a potent syrup that is optimal for serious conditions like flu and bronchitis. For a thinner syrup that is suitable as a preventative and great for minor illnesses like colds, use these measurements:
Substitute date syrup for the raw honey if making this syrup for children under the age of 1. This brand is recommended.
It is very important to allow the syrup to cool before stirring in the raw honey (or date syrup) else the heat will destroy the antibiotic properties. Raw manuka honey is the most potent honey to use for this syrup (this is the brand I use). But it is also quite strong tasting. A sweeter local honey may be more accepted by your children!
This mixture will last many months in the refrigerator. A cool, dark pantry is also a great place to store it. The raw honey acts as a natural preservative.
Please do not make this recipe with the juice of pressed, raw elderberries. Raw elderberry syrup is a big no-no for the reasons cited in the linked article. Raw is not always better!