Ingredients:

  • 4 cups filtered water
  • 1 cup dried elderberries (Sambucus nigra)
  • 1/4 cup fresh ginger, peeled and roughly sliced
  • 2 large cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 1/2 cups raw local honey (or maple syrup for vegan option)

Instructions:

  1. Combine the water, dried elderberries, sliced ginger, cinnamon sticks, and whole cloves in a medium non-reactive saucepan (3-quart minimum).
  2. Heat the mixture over high heat until it reaches a rolling boil, then immediately reduce the heat to low to maintain a gentle, steady simmer.
  3. Cook uncovered for 40 to 45 minutes, or until the liquid has reduced by nearly half and is a deep ruby-red colour.
  4. Remove the pan from the heat. Use a wooden spoon to lightly mash the cooked berries against the side of the pot to release maximum flavour.
  5. Allow the mixture to cool for 15 minutes. The temperature must be below 115°F (46°C) before adding honey to preserve its beneficial enzymes.
  6. Place a fine-mesh sieve over a large bowl. Carefully pour the contents through the sieve, gently pressing the solids to extract liquid.
  7. Line the sieve with several layers of clean muslin or cheesecloth. Pour the strained liquid back through this cloth-lined sieve into a separate bowl to achieve a clear syrup. Let gravity work; do not squeeze the cloth fiercely.
  8. Discard the solids (berries and spices). Stir the raw honey into the warm liquid until it is completely dissolved and the mixture is homogenous.
  9. Using a sterilised funnel, carefully pour the finished Elderberry Syrup into sterilised, airtight glass bottles or jars.
  10. Seal the containers, allow the syrup to cool completely to room temperature, and then store in the refrigerator for up to 2–3 months.