Elderberry Syrup

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We’re well into the cold and flu season, which brings with it, stuffy or runny noses, coughing, scratchy throats, watery eyes, sneezing, headaches, and tiredness. Not to mention the aches and pains of the flu.

Then, on the heels of the cold and flu season, comes allergy season.

Eight months of fighting to keep our immune system healthy.

As part of our natural prevention approach to the common cold, flu, and allergy seasons; we began making and using Elderberry syrup. We make a batch of Elderberry syrup in October to carry us through the winter season and another batch, if needed, for the spring allergy season.

Elderberry is a rich dark purple berry that has been used for centuries to make medicine. You’ll want to use Elderberry that is native to Europe and is easily purchased online. A batch of syrup will last up to three months when refrigerated and is super simple to make.

When the winter season turns to spring, continue to use your Elderberry syrup for those spring allergies that have a bad habit of making us feel bad.

Using Elderberry as a preventative:

Take ½ teaspoon daily during the cold and flu season

 Using Elderberry to fight your cold or flu:

Take 1 Tablespoon twice daily when you begin to feel like you’re getting sick with the cold or flu.

How to make Elderberry Syrup at home:




Elderberry Syrup


1 Cup Dried Elderberries

1 Lemon

4 Cinnamon Sticks

½ Cup Raw Honey or Pure Maple Syrup

10 Cloves

Freshly Grated Ginger Root

4 Cups Water



Electric Pressure Pot:

Place all ingredients with 4 cups of water in the pressure pot.

Set for 10 minutes and allow for slow release


Stove Top:

Place all ingredients in a large pot, simmer for 1 hour.


After cooking, strain the liquid and pour it into a sterilized Mason jar.

Write the date made on the lid of the Mason jar and store it in your refrigerator for up to 3 months.


Where to purchase dried organic Elderberries:

Naturtonix from Amazon  

Starwest Botanicals from Vitacost     

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