Elderberry & Rose Hip Syrup

About two years ago, I was browsing through the Holistic Moms Network national loop (a group that I’m a member of) and I saw a post about “What are you doing to help keep your family healthy during the cold and flu season.”  I was intrigued by the topic and wanted to see what some of the other moms were doing.  Reading through all of the posts, Elderberry Syrup kept popping up.  Everyone seemed to be raving about it.  So, I had to find out more and do a little research of my own.

"European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry's real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza." – Mountain Rose Herbs

A friend of ours that works at our local natural foods co-op also told us about Elderberry Syrup and said it is fabulous stuff.  He shared that it boosts the immune system and decreases the length and severity of cold and flu symptoms. 

For my family, it’s important to do everything we can to boost our immune system, especially during cold and flu season.  After learning more about Elderberry Syrup, I was sold.  Besides the immune boosting properties, elderberries are high in vitamin A, C, and bioflavonoids.  Elderberry syrup is a staple in our house and we take it daily as a preventative. 

There are so many different versions of Elderberry Syrup – many of them are loaded with sugar.  Refined sugars are not welcome in our home; we choose local raw honey instead.  I add rose hips to my recipe to add an extra punch of vitamin C and sweet flavor, cloves and cinnamon for their medicinal and warming properties, and ginger, which is especially beneficial for fevers, flu and colds.  I also take extra care not to heat the raw honey.  I add it after cooling the syrup in an ice bath.  This helps add potency to the syrup by allowing the raw honey to retain its nutrients.  Raw honey is naturally antibacterial, antiseptic, antifungal and a natural antibiotic. 

I hope you enjoy my version of Elderberry Syrup! 

Be well.

Elderberry & Rose Hip Syrup

This syrup is sweet and scrumptious.  Great to have on hand before school is back in session and also as cold and flu season approaches. 

• ½ cup dried elderberries
• ½ cup dried rose hips
• 2 tablespoons cinnamon chips
• 6 dried whole cloves
• 1 inch chunk fresh ginger, peeled, grated/minced
• 2 ½ cups filtered water
• ½-1 cup raw honey*, preferably local or biodynamic

• Water – cold tap water is fine here, it is not used in the syrup
• Handful of ice

1.     In a medium-size saucepan, add elderberries, rose hips, cinnamon chips, cloves, ginger and water.  Cover with lid, bring to a boil and reduce heat to simmer for 45 minutes.

2.    Remove pan from stove, strain and mash through fine mesh strainer into a glass 1 quart measuring cup, small bowl or Mason jar. 

3.    Fill small bowl with a handful of ice and cold tap water (fill only halfway).  Place measuring cup into ice bath.  Let syrup cool in the ice bath about 15 minutes or until cooled.

4.    Remove cooled syrup from ice bath. 

5.     Add raw honey to a standard Mason jar.  Pour syrup into Mason jar.

6.    Stir honey and syrup together until they combine.  If the honey does not dissolve right away, let it sit at room temperature for a bit, then stir again. 

7.     Place lid on jar and store in the refrigerator.

* I use ½ cup of local raw creamed clover honey.

Yield: Makes about 2 cups syrup.

Dosage: 1-3 tablespoons daily as a preventative. Consume more with illness.

Storage: 2 months in the refrigerator, but if you’re taking it as a preventative daily, it will not last that long.

Notes: This recipe can be divided in half to make a smaller batch.  If you prefer a thicker, sweeter consistency, use 1 cup of raw honey.  


Can't find bulk herbs locally?  My favorite source for bulk herbs is Mountain Rose Herbs {*Affiliate link included helps support my blog}. 

Tip:  To “peel” ginger, scrape ginger “skin” off with a spoon.  The skin will come off very easily.  

Get Creative: Serve it on gluten free pancakes, drizzle it over vanilla ice cream, or stir into your favorite herbal tea.  How will you use it?

*Mountain Rose Herbs link is an affiliate link, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

This post is part of Handmade Christmas Gift Carnival @ The Nourishing Gourmet.