My mom has been into alternative health since I was in elementary school, so over the years I have consumed quite a bit of elderberry syrup. Elderberries are believed to be a potent anti-viral agent and thus I always take some elderberry syrup at the first sign of a cold or other viral illness. Despite my long history of taking elderberry syrup, however, it was only a couple years ago that I learned that you could actually make your own syrup. As with most foods, making your own gives you total control over the ingredients and, in many cases, can save you quite a bit of money.
When I first dove into making my own elderberry syrup, I discovered that most recipes call for quite a bit of honey, both for preservation purposes and to improve the taste of the syrup. Having worked to keep excess added sugar out of our diets, I wasn’t thrilled about putting a lot of sugar in my elderberry concoction, particularly considering that it would be something that we would be taking when we were already sick. I also didn’t find that I minded the taste of plain elderberry at all. Eventually I realized that if I froze the syrup, I could skip the honey entirely, since frozen syrup would keep quite fine on its own without any additional preservatives.
I’m pretty sure that my frozen concoction is not technically a syrup, since I assume that has to contain sugar, but calling it juice doesn’t exactly seem right either, since I’m sort of stewing the elderberries rather than directly juicing them. So for simplicity’s sake I will continue to refer to it as an elderberry syrup.
I should note that I don’t definitely know that freezing doesn’t negatively impact the beneficial properties of elderberries. I haven’t been able to find any information on this, nor would I expect any to actually exist. (I can’t imagine it’s something that many people are studying.) I’m assuming that freezing is mostly benign, however, given the fact that vegetables and fruits retain most of their nutrients when frozen. I also know that probiotics aren’t destroyed by freezing, as you can certainly make yogurt with frozen yogurt starter. Given all this, I feel comfortable with freezing my elderberry syrup.
Now that I’ve explained my rationale, here’s how I actually make the elderberry syrup. If you look online you will find a wealth of recipes, each of which differs slightly in technique, but here’s what’s been working for me:
Put 1/2 cup dried elderberries in a small pot. Cover with two cups of water.
Bring to a boil then gently simmer for about thirty minutes.
Allow to cool, then strain the liquid from the berries. Discard the berries.
Pour the liquid into an ice cube tray, doling out one dose for each ice cube segment. I have read varying opinions on dosage, so I think you should do your own research here before deciding what you’re comfortable with. Personally I aim for about a tablespoon. Since it’s a food remedy, not a medication, I’m not particularly worried about taking too much. (Keep in mind, of course, that I’m not a health professional! Do your own research or consult your doctor.)
After the elderberry syrup is completely frozen, pop out cubes and store in a container or bag in your freezer.
To consume, drop an elderberry cube into a cup of water or other liquid, then drink once the cube melts. I suppose you could also just eat an ice cube directly, but I’d guess the taste might be a little too concentrated.
I realize that late spring isn’t the most common time for posting elderberry syrup recipes, but realistically we can get sick any time. Stick this in your freezer for the next time illness strikes!
Have you ever taken elderberry syrup? Do you buy it or make your own? Please share your experience in the comments!
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