Every fall I make a big batch of elderberry syrup. I've been doing it for years. It feels like a lot the first time and becomes second nature by October.
The recipe I'm sharing is the same one on the label of my elderberry DIY kits. If you want to skip the sourcing step and have everything pre-measured, that's what the kit is for. But I wanted to put the full recipe on the blog — with an explanation of what every ingredient actually does — because understanding the why makes this more than just following steps.
What you need:
- 5 cups water
- ½ cup dried elderberries
- ¼ cup dried rose hips
- 2–3 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon fresh grated ginger (or 1 tsp ground)
- Optional: a few sprigs of fresh thyme or oregano
- Up to 1 cup raw honey or agave — added cold, after the syrup cools
Why each ingredient is there:
Elderberries — The base. Dried elderberries have been used in traditional herbal practices for generations and are a popular choice for immune support during cold and flu season. Important: always cook your elderberries. Raw elderberries contain compounds that can cause nausea — simmering fully breaks down those compounds and makes the syrup safe.
Rose hips — The fruit of the rose plant. Rose hips are one of the most vitamin C-rich natural sources available. They add slight tartness and complement the elderberries well.
Cinnamon — Warming and aromatic. A traditional addition to herbal preparations. Even picky kids will take elderberry syrup when it smells like this.
Whole cloves — Another warming spice. Cloves add depth of flavor and are a staple in traditional fall wellness preparations.
Ginger — Fresh ginger adds warmth. Commonly used in herbal syrups and makes the whole batch taste better.
Thyme or oregano (optional) — Both have long histories in traditional herbalism. The flavor is subtle once cooked down. I add them when I have them on hand.
Raw honey — Added cold, never cooked. Honey loses its beneficial properties when heated. Use raw, local honey when you can.
How to make it:
- Add water, elderberries, rose hips, cinnamon, cloves, and ginger to a medium saucepan.
- Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes until reduced by about half.
- Remove from heat and let cool slightly.
- Strain through a fine mesh strainer or cheesecloth. Press or squeeze the berries to get all the liquid out — this matters.
- Let the liquid cool completely to room temperature.
- Once cool, stir in up to 1 cup of raw honey. Taste and adjust.
- Pour into glass jars or swing-top bottles.
- Refrigerate. Keeps up to one month.
On dosing: Adults typically take 1 tablespoon daily during cold and flu season. For children, reduce the amount proportionally. For specific guidance, talk to your healthcare provider — especially for children and anyone managing a health condition.
Get everything ready-to-go:
My Elderberry Syrup DIY Kit has everything pre-measured. And my Elderberry Ebook goes deeper on elderberry and other winter herbs.
Not medical advice. Check with your doctor before giving elderberry to children under 2 or if you’re pregnant, nursing, or managing a health condition.