This elderberry syrup with honey is my go-to natural remedy to help protect against colds. I first discovered the benefits of elderberries a few years ago, when I started foraging in earnest. Before turning to pharmaceutical remedies, I like to look to nature first - and elderberries, known for their vitamin C content, quickly became a seasonal favourite. I originally made an elderberry cordial, but cordials are traditionally made with added sugar. I decided to swap out the sugar for honey, and this elderberry syrup with honey has been my go-to ever since.
For something indulgent, you can also use elderberries to make a delicious elderberry and lavender ice cream.
WHY YOU'LL LOVE THIS Elderberry Syrup With Honey
- Just 3 ingredients - elderberries, honey and water - that's it! No refined sugar and no preservatives.
- Ready in under an hour - very little preparation and no complicated steps, so a low-effort recipe.
- A kitchen staple - keeps in the fridge for months, ready to spoon onto porridge, stir into hot milk or water, or taken straight from the spoon.
- Made with foraged, seasonal berries - a lovely, late summer foraging ritual, resulting in a tonic for the autumn and winter months. There is something special in being in rhythm with the seasons and looking to nature to support our health.
- Naturally sweetened with honey - a gentler alternative to sugar-heavy cordial.
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KEY Ingredients & NOTES
- Elderberries - appear mid/late August in the UK. Pick only heads with fully ripe berries that are deep purple/black. Never eat elderberries raw, as they will cause nausea - you must always cook elderberries. Be mindful of the location of the elder bush - skip bushes next to roads, agricultural fields (chemical spray contamination) or industrial sites. Finally, don't over-forage - share with the wildlife. Make sure you are confident you can identify elder before you pick the berries. This is very important for your safety when foraging. Please see my elderflower cordial recipe for more about identifying elder .
- Honey, preferably raw - raw honey, as opposed to pasteurised honey, retains its natural antioxidants, enzymes and nutrients. As this elderberry syrup with honey is designed as a tonic, raw honey is preferable.
How to make elderberry syrup with honey
Remove the elderberries from the stems. A quick way is to use a fork and gently run it from the base of the stem to the elderberries.
Transfer the berries to a pan containing the water and bring to a boil, then simmer for 15 minutes.
Transfer the cooked berries to a sieve with a bowl underneath to catch the juice. Using the back of a spoon, press the berries to release the juice. You should get about 180 gms of juice. Once done, discard the berries.
Return the juice of the cooked berries to a pan and simmer gently for 15 minutes, until it reaches syrup consistency. Set aside to cool.
Transfer the berry syrup to a sterilised bottle and slowly add the honey. Please give it a good mix. You should have about 130 gms of elderberry honey.
Storage
Please ensure you correctly sterilise the jar you intend to store the syrup in. To sterilise a bottle, wash it with hot, soapy water, then leave it in the oven for at least 30 minutes at 100ºC.
I have kept my elderberry syrup for over a year; however, I recommend using it within three months. Keep it refrigerated, and always use a clean, dry spoon each time you use the elderberry syrup to avoid mould growth.
recipe tips
- Skip the tedium of removing the berries by hand by using a fork to pop them off the stems. Placing the berries on the stems in the freezer for an hour or two will help them detach even more easily.
- Only use fully ripe berries. Discard red or green ones before they go into the saucepan.
- Press the berries gently when straining, not hard, to avoid forcing the bitter pulp through the sieve.
- This recipe scales up easily. See the recipe card to scale up two or three times.
📖 Recipe
Elderberry Syrup with Honey
Ingredients
- 250 gms Elderberries Picked off the stem (15 to 20 berry clusters on the stem)
- 100 gms Honey Preferably raw, unpasteurised
- 200 ml Water
Instructions
- Gather the elderberries. Wash and pick off the stem. Use a fork to separate the berries from the stem. Make sure you only pick the black ones, not the green or rosy ones.
- Transfer the berries to a pan and add water. Bring to a rapid boil, then simmer, covered, for about 15 minutes.
- Transfer the cooked berries to a sieve with a bowl underneath to catch the juice. Using the back of a spoon, press the berries to release the juice. You should get about 180 gms of juice. Once done, discard the berries.
- Return the juice of the cooked berries to a pan and simmer gently for 15 minutes until it reaches a syrup-like consistency. Set aside to cool.
- Transfer the berry syrup to a sterilised bottle and slowly add in the honey. Give it a good mix. You should have about 130 gms of elderberry honey.
- Seal the jar and store it in the refrigerator.
- When using elderberry syrup, always use a clean, dry spoon and avoid contaminating the rest of the tonic in the bottle.
Nutrition
NOTES
FAQ's
Eating raw elderberries can cause stomach issues, nausea, vomiting or diarrhoea, so you must cook them before consuming them. Do not consume juice pressed from raw berries. Don't use the stems or leaves either. When making your elderberry syrup, picking only the black ones is essential.
Elderberries contain antioxidants and vitamins that may help to boost the immune system. They have long been a popular choice as a healing agent. Elderberries contain flavonoids that possibly reduce swelling, fight inflammation and boost the immune system. Some scientific research supports elderberries' ability to help combat colds/flu.
This isn't intended as medical advice. Always consult with healthcare professionals!
Elderberry syrup is usually taken in small amounts daily, though views on this vary, and of course, this is not medical advice.
Aim for raw honey to get the maximum health benefits. I have my elderberry syrup on top of my porridge, sometimes as a drink mixed in warm water or milk or just neat straight from the teaspoon. Don't add it to boiling water, as this changes the enzymes in the added honey and reduces its benefits.
This recipe contains honey, so do not give it to children under 12 months due to the small risk of infant botulism from honey.
Yes. In fact, because you have a relatively brief window to forage elderberry, you can pick and freeze what you don't immediately use. No need to thaw the berries; just add the frozen berries to the saucepan.
I use honey for its health benefits; however, you can use vegan honey or maple syrup in the same quantities as given in the method. Maple syrup will give a different flavour.
If the foraging bug bites you, I have a selection of wild food recipes using foraged berries and fruits.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
Elspeth says
Beautiful website. I am about to make the elderberry syrup.
Chef Tripti says
Thank you. Do let me know how it comes along.
Susan says
Lovely simple recipe. I did a double batch and added a bit of squeezed lemon juice along with the honey as an added preservative. Tastes fantastic. I really enjoyed gathering these while out with my dog who lay in the grass as passersby asked questions. It's a real conversation starter. Then off home to sit in the garden to get the berries off the stems using a fork. The weather was on my side which made the whole thing more enjoyable. Thanks for a nice clear recipe
Chef Tripti says
You are welcome! I agree gathering the berries is my favourite part too! I haven't tried the lemon, will give it a go. Since I started having this every winter, I haven't caught a cold!
Thank you for trying the recipe and for your feedback.
Misty says
How long should it last?
Chef Tripti says
Hello Misty,
I recommend three months to be on the safe side. Usually mine doesn't last that long as well. You can keep it for longer( no more than six months ), however you need to be careful with sterilisation and keep it refrigerated, always using a clean dry spoon each time.
All the very best
Tripti