Ingredients
Method
- Combine the ingredients. Add the dried elderberries, water, cinnamon sticks, ginger, orange peel, cloves into a medium saucepan. Do not add the honey or lemon juice yet.
- Bring to a boil. Bring the mixture to a boil over medium-high heat. Once boiling, maintain a gentle boil for at least 10 minutes. Reduce to a simmer for about 30–40 minutes total, or until the berries are very soft and the liquid has reduced by at least half.
- Steep. Remove the saucepan from the heat and let the mixture steep for 30–45 minutes (longer the better).
- Gently mash and strain. Use the back of a spoon or a potato masher to gently crush the softened berries. Pour the mixture through a fine-mesh strainer lined with cheesecloth into a clean heat-safe bowl or measuring cup. Press gently to extract the liquid, but don't force the berry solids through. Discard the cooked berries and spices.
- Add the honey and lemon. Stir in ¾ cup honey. Taste and add additional honey if desired, up to 1 cup total. Stir in the lemon juice.
- Cool slightly. If still hot, let it cool until warm or room temperature.
- Store. Pour into a clean jar or bottle and refrigerate. Use within approximately 2–3 weeks, or freeze for longer storage.
Notes
• Remove any stems, leaves, or unripe berries before cooking.
• Elderberries should be thoroughly cooked before consuming.
• The cooked berries should be discarded after straining.
• Because this recipe contains honey, do not give it to children under 12 months. Or replace honey with maple syrup to sweeten.
• Do not home-can this syrup.
• For longer storage, freeze in freezer-safe containers.