Elderberry Syrup

Elderberries are abundant at this time of year. They offer us up their bright shiny berries to help boost our immunity, ready for the winter months ahead.

 You will need

(you can easily adjust this recipe to suit different quantities of berries)

  • Elderberries (approximately 20 heads)
  • Water to cover
  • I use a cinnamon stick, 6 cloves & a few star anise (use the spices & quantities you like to suit your palette)
  • Sugar (a pound per pint of liquid) or honey (you will need 1.5 times the quantity of honey than that of sugar)
  • 1 Lemon


Remove the elderberries from their stalks either by hand or with a fork, place them in a large pan. Add the cinnamon and/or other spices you fancy, with the rind and juice of the lemon.

Cover the berries with water and bring to a simmer, simmer gently for 20 minutes or so (with a lid on).

Strain the liquid and berries through a piece of muslin held within a sieve over a bowl/jug, squeeze out all the juice.

Measure the amount of liquid you have and return it to the pan with the sugar/honey.

Gently bring back to a simmer, stirring all the time to prevent sticking, continue to simmer gently for another 10 minutes or so or until it becomes syrupy, pour into sterilised bottles.

Label and enjoy as a daily winter tonic.

Take 1 tablespoon of syrup daily or you can dilute the syrup with hot water and a squeeze of lemon.