BEFORE ELDERBERRY SYRUP BECAME POPULAR
My elderberry syrup recipe was one of the first recipes that I shared on Recipes to Nourish back in August of 2011 after I had been making the syrup for a few years.
In 2009 I was a first time mom of a toddler and looking to find other like-minded moms where I live (which wasn’t so easy to find back then).
I finally came across the Holistic Moms Network and found a local chapter. I went to check it out, found the most welcoming, warm, kind and thoughtful moms and I joined as a member. I felt like I had found my tribe during a time when I felt so isolated and alone.
At that time, the Holistic Moms Network had a national loop online where members from all across the United States could chat. It happened to be the winter and everyone was talking about how to keep their family healthy during the colder months. The one thing that kept continuously coming up in the discussion was elderberry syrup!
Since it was a trending topic (in 2009!) amongst the natural-minded community, I decided it was time for me to do my own research about it. I found lots of great information online about elderberry syrup and how it's known to help boost and support the immune system.
I went to check out what kinds of elderberry syrup were available at my local natural foods co-op. Back then, there were only a handful of brands on the market and all of the brands were full of cane sugar. Remember, this was 13 years ago and elderberry syrup had not become mainstream popular yet (now there are tons of brands on the market!).
I chose not to use cane sugar in the early years with my toddler, so I wanted to find something that didn’t have sugar as one of the main ingredients. The natural foods co-op carried one brand that only used honey, but it was almost double in price and it wasn’t a huge bottle. I bought it to try it and it was great and tasted delicious, but I knew I couldn’t continue buying something that was so pricey.
So what’s a first-time holistic mommy to do? I decided to make my own!
IMMUNE BOOSTING ELDERBERRY SYRUP
It’s so easy to make your own immune boosting elderberry rosehip syrup!
This beautiful, dark purple, yummy, elderberry syrup has been a staple in my home since my first born was a toddler.
I used to make it year round, but now I mostly make it during the colder seasons. I like to have it on hand to take preventatively for the fall and winter months. I even add it to homemade grape gummies, homemade chocolate ice cream and chocolate freezer fudge - it tastes amazing mixed with chocolate!
ELDERBERRY AND ROSEHIP SYRUP
There have been so many elderberry syrup recipe versions over the years - everyone has their own variation. I played around with my recipe many times from 2009 until 2011 and made a pretty solid recipe that I always use.
I never use cane sugar, like almost all of the store bought syrups do, instead I only use a natural sweetener - raw honey. Besides the star of this syrup - elderberries, I also add rosehips (they add a sweet flavor and nutritional benefits), cinnamon, cloves and fresh ginger – all of these help support the immune system.
Sometimes I omit some of the ingredients if I don’t have all of them on hand, but overall, this is my main go-to recipe. I’ve made this elderberry rosehip syrup so many times over the years that I don’t measure the amounts of ingredients anymore, I just eyeball it.
If you’ve never made immune boosting elderberry rosehip syrup before, give it a try!
BENEFITS OF ELDERBERRY SYRUP
Making your own homemade elderberry syrup is a great way to get the benefits of elderberries.
Elderberry syrup has been around for a long time, but gained a lot of popularity in wellness communities in the early 2000’s and has become quite mainstream since then. It’s so popular now that you can find brand name elderberry syrups in almost all grocery stores.
This natural remedy is most known for its ability to help boost and support the immune system. It’s well known for being a favorite go-to for colds and flu.
Benefits of Elderberries:
- Support the immune system
- Support shorter duration of cold and flu
- Support skin health
- Packed with antioxidants
- High levels of flavonoids (or bioflavonoids)
- Rich in vitamin C
- High in potassium and calcium
- Anti-inflammatory properties
Benefits of Rose Hips:
- Support the immune system
- Rich in antioxidants
- High in vitamin C
- Rich in quercetin
- Anti-inflammatory properties
- Support skin health
Benefits of Ginger:
- Known as nature’s natural antibiotic
- Contains gingerol - known to have medicinal properties
- Packed with antioxidants
- Anti-inflammatory properties
- Known to have antibacterial & antifungal properties
- Supports digestion and nausea
- Contains vitamin C, B vitamins, iron, calcium & phosphorus
Benefits of Cloves:
- Support the immune system
- Rich in antioxidants
- Anti-inflammatory properties
- Known to have antimicrobial, antibacterial, antifungal & antiseptic properties
- Support bone health
Benefits of Cinnamon:
- Contains antioxidants
- Known to have antimicrobial, antibacterial & antifungal properties
- Anti-inflammatory properties
- Contains potassium, magnesium, calcium, zinc, manganese & trace vitamins
Benefits of Honey:
- Supports the immune system
- Rich in antioxidants
- Known to have antibacterial, antimicrobial & antifungal properties
- Commonly known to help support coughs
- Rich in phytonutrients
- Known to help soothe the throat
- Anti-inflammatory properties
- Contains trace vitamins and minerals
WHAT MAKES THIS ROSEHIP AND ELDERBERRY SYRUP RECIPE GREAT
- Simple: It’s so easy to make your own homemade elderberry syrup! One major benefit is you get to control the ingredients. Most store bought elderberry syrups contain cane sugar, but this elderberry and rosehip syrup contains a natural sweetener - raw honey (known for having medicinal properties). There’s only a small amount of prep time and you can step away while it’s cooking.
- Flavor: This elderberry rosehip syrup has a delicious, sweet berry flavor that finishes with a bright, earthy and slight tartness.
- Kids & Adults Alike Can Enjoy: This homemade elderberry syrup is often loved by everyone in the family (note - it’s not for infants and babies due to the honey). It’s great to have onhand as a preventive natural remedy.
HOMEMADE ELDERBERRY ROSEHIP SYRUP EQUIPMENT
- Medium-Size Saucepan: A saucepan is needed in this recipe for cooking the syrup.
- Fine Mesh Strainer: When making homemade elderberry syrup, you’ll need a fine mesh strainer to strain and discard the dried elderberries and spices.
- Measuring Cups: You’ll need these to measure the dried elderberries, dried rosehips and honey.
- Large Measuring Cup: A large glass measuring cup can be used for measuring the filtered water or for straining the elderberry syrup.
- Large Mixing Bowl: A large mixing bowl will be needed for making an “ice bath” for the elderberry syrup to quickly cool.
- Quart-Size Mason Jar: A wide mouth mason jar with lid is needed to store the elderberry syrup.
ELDERBERRY ROSEHIP SYRUP INGREDIENT NOTES
- Organic Dried Elderberries: Make sure to use dried elderberries from a reputable company. I like to buy dried elderberries in bulk and store them in a large mason jar for a longer shelf life.
- Fresh Ginger: Pro tip - you can remove and “peel” the ginger skin by scraping the outer brown skin off with the tip of a teaspoon (not a measuring spoon, just a regular dining spoon). The skin comes off easily with this method.
- Cinnamon Stick: I like to buy organic cinnamon sticks. Often you can find cinnamon sticks and Ceylon cinnamon sticks in bulk online and store them in mason jars to have on hand. Use whatever cinnamon stick that you prefer and that fits your budget.
- Whole Cloves: I prefer to buy organic whole cloves in 2 ounce glass jars. I don’t go through tons of whole cloves in my cooking, so I prefer to have a smaller amount on hand, versus buying them in bulk. They stay fresher and more potent this way.
- Organic Dried Rose Hips: I like to buy quality dried whole rose hips and store them in a large mason jar for a longer shelf life. I love using them to make cold brew herbal teas, hot herbal teas and rosehip syrup.
- Filtered water: Water is an important base liquid for making homemade grape fruit snacks. Please make sure to use filtered to help keep these grape gummies healthy. Tap water contains “forever chemicals” and these contaminants are not good for us. You can find out what pollutants are in your tap water by entering your zip code at EWG’s Tap Water Database. Most water, including reverse osmosis, is stripped of minerals too, which our bodies need. This is my favorite water that is available for purchase in most grocery stores, they do home delivery too (my family gets this water delivered to our home twice a month). It has the perfect ph balance with calcium, magnesium and potassium and it comes straight from nature, filtered through granite-based aquifers.
- Raw Honey: Honey is my favorite natural sweetener to use in homemade natural remedies for its medicinal properties. Make sure to use a quality lighter honey like clover, star thistle or orange blossom - some wildflower varieties can be too overpowering and strong in flavor. I do not recommend using a liquid, thinner honey that you commonly find in plastic squeeze bottles.
HOW TO MAKE ELDERBERRY ROSEHIP SYRUP
Making homemade elderberry and rosehip syrup is really easy! The prep time is pretty quick and the cook time isn’t labor intensive, you can walk away while it’s cooking because it doesn’t need to be stirred.
Make sure to have dried elderberries, dried rose hips, spices and raw honey on hand before you get started.
Prep & Make the Elderberry Syrup
Measure out all of the ingredients and prep the ginger by removing the outer skin, then grate it or finely chop it up. Then get a medium-size saucepan and add the dried elderberries, cinnamon stick, whole cloves, ginger and water to the pan. Cover it with a lid and set it on the stovetop over high heat.
Bring the water mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.
Once the elderberry mixture has finished cooking, remove the pan from the stovetop. Let it sit and cool for about 10 minutes.
Next, remove the lid and add the rose hips, cover again and allow them to steep for 30 minutes.
Strain the Elderberry and Rosehip Syrup
Next, set a fine mesh strainer over a large measuring cup or large bowl, then pour the elderberry mixture through the strainer, making sure to mash the elderberries with the back of a spoon (this helps release more liquid from the elderberries). Then discard all of the spices and mashed elderberries.
Fill a large bowl with a handful of ice cubes and cold tap water until the water is halfway full in the bowl. Set the measuring cup filled with the elderberry mixture into the ice bath. Allow the elderberry liquid to cool in the ice bath for about 15 minutes or until cooled, then remove it from the ice bath.
Add the raw honey to a wide mouth mason jar, then pour the cooled elderberry mixture into the mason jar.
Stir the honey into the elderberry mixture until they combine. If the honey does not dissolve right away, let it sit at room temperature for a little bit, then stir again until fully combined.
Then secure the lid on the mason jar and store in the refrigerator.
RECIPE FAQS: TIPS FOR ELDERBERRY ROSEHIP SYRUP SUCCESS
- How much homemade elderberry syrup will this recipe make? The finished yield is about 2 cups of elderberry syrup. It makes about 32, 1 tablespoon servings.
- Can the elderberry and rosehip syrup recipe be doubled? Yes! This elderberry and rosehip syrup recipe can be doubled. It can also be divided in half to make a smaller batch.
- How sweet is the homemade elderberry syrup recipe? Elderberry and rosehip syrup is sweet on its own because of the honey and rosehip addition. If you prefer a thicker consistency and sweeter flavor, you can increase the raw honey to 1 cup.
- Can you substitute the honey for another sweetener? I do not recommend using another sweetener for this recipe. The raw honey is known to add nutritional and medicinal benefits.
- Do you have a favorite honey to use in this elderberry syrup recipe? Yes! I only recommend using a mild, light-colored, quality honey for this recipe. Honey flavors like orange blossom honey, clover honey, thistle honey or alfalfa honey are known to be the most mild in flavor. This is my favorite raw honey - I love their orange blossom and “original” honey. I also love using this raw honey, it’s easy to find online as well as at grocery stores like Sprouts Farmers Market. I do not recommend using thin honey from squeeze bottles, as it changes the consistency of the elderberry syrup.
- What are some elderberry syrup uses? You can get creative with elderberry syrup uses! I love to serve it on gluten-free pancakes, add it to homemade grape gummies, drizzle it over vanilla ice cream, stir it into your favorite herbal tea and mix it into nourishing hot chocolate, homemade chocolate ice cream or chocolate freezer fudge - it tastes amazing mixed with chocolate!
- How long will the elderberry syrup last? When stored in a proper airtight container like a glass wide mouth mason jar with a lid, homemade elderberry syrup should last up to 2 months, stored in the refrigerator.
- How should elderberry syrup be stored? Elderberry syrup needs to be stored in an airtight glass container like a wide mouth mason jar.
- What is the elderberry syrup dosage? The most common suggested dosage for taking homemade elderberry syrup is taking 1 to 3 tablespoons daily (for adults) as a preventative measure and to consume more with illness - usually taken several times a day, about 3-4 hours apart. It’s the same suggested recommendations for children, except the dosage is 1 to 3 teaspoons. As always, make sure to do what works for you and your family, do your own research and consult with a healthcare practitioner if you have more questions.
Homemade elderberry rosehip syrup is great to have on hand when school is in session and during the colder months, fall through winter. Make up a batch to store in the refrigerator and enjoy as needed!
IF YOU LIKE THIS ELDERBERRY SYRUP RECIPE, YOU MAY ALSO LIKE THESE FALL & WINTER-INSPIRED RECIPES FROM RECIPES TO NOURISH:
- Elderberry Herbal Tea
- Hot Garlic Ginger Lemonade
- Immune Boosting Cinnamon Thyme Tea
- Nourishing Honey Sweetened Hot Chocolate
- Naturally Sweetened Homemade Lemon Jello
- Homemade Orange Jello
- Festive Healthy Infused Water {3 Recipes!}
- Grain Free Triple Chocolate Pumpkin Cupcakes
- Healthy Cherry Cranberry Sauce
- Easy Roasted Parmesan Delicata Squash
- Roasted Maple Apple Brussels Sprouts
Immune Boosting Elderberry Rosehip Syrup
Immune Boosting Elderberry Rosehip Syrup
Immune Boosting Elderberry Rosehip Syrup is a powerful natural remedy for supporting the immune system. You’re going to want to have this on hand for back to school and the colder months!
Ingredients
Ingredients
- ½ cup dried organic elderberries
- 1 organic cinnamon stick
- 6 dried whole organic cloves
- 1 inch chunk fresh ginger, peeled and grate/finely chop
- 2 ½ cups filtered water
- ½ cup dried organic rose hips
- ½-1 cup raw honey (I use ½ cup of local raw creamed clover honey, for a thicker syrup, use 1 cup)
For Ice Bath
- Water – cold tap water is fine here, it is not used in the syrup
- Handful of ice
Instructions
- Measure out all of the ingredients and prep the ginger by removing the outer skin, then grate it or finely chop it up.
- To a medium-size saucepan, add the dried elderberries, cinnamon stick, whole cloves, ginger and filtered water to the pan. Cover it with a lid and set it on the stovetop over high heat. Bring the water mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.
- Once the elderberry mixture has finished cooking, remove the pan from the stovetop. Let it sit and cool for about 10 minutes. After cooling, remove the lid and add the rosehips, cover again and allow them to steep for 30 minutes.
- Set a fine mesh strainer over a large measuring cup or large bowl, then pour the elderberry mixture through the strainer, making sure to mash the elderberries with the back of a spoon (this helps release more liquid from the elderberries). Discard all of the spices and mashed elderberries.
- Fill a large bowl with a handful of ice cubes and cold tap water until the water is halfway full in the bowl. Set the measuring cup filled with the elderberry mixture into the ice bath (making sure that the ice bath water does not get into the elderberry mixture). Allow the elderberry liquid to cool in the ice bath for about 15 minutes or until cooled, then remove it from the ice bath.
- Add the raw honey to a wide mouth mason jar, then pour the cooled elderberry mixture into the mason jar. Stir the honey into the elderberry mixture until they combine. If the honey does not dissolve right away, let it sit at room temperature for a little bit, then stir again until fully combined. Then secure the lid on the mason jar and store in the refrigerator.
Notes
YOU WILL NEED: Medium-Size Saucepan with Lid, Fine Mesh Strainer, Medium-Size Bowl, 1 Quart Measuring Cup, Quart Size Mason Jar
Yield: The finished yield is about 2 cups of elderberry syrup. It makes about 32, 1 tablespoon servings.
Suggested Dosage: The most common suggested dosage for taking homemade elderberry syrup is taking 1 to 3 tablespoons daily (for adults) as a preventative measure and to consume more with illness - usually taken several times a day, about 3-4 hours apart. It’s the same suggested recommendations for children, except the dosage is 1 to 3 teaspoons. As always, make sure to do what works for you and your family, do your own research and consult with a healthcare practitioner if you have more questions.
Storage: When stored in a proper airtight container like a glass wide mouth mason jar with a lid, homemade elderberry syrup should last up to 2 months, stored in the refrigerator.
Doubling the Recipe: This elderberry and rosehip syrup recipe can be doubled. It can also be divided in half to make a smaller batch.
Sweetness: If you prefer a thicker, sweeter consistency, use 1 cup of raw honey.
Pro Tip: To “peel” ginger, scrape the outer ginger “skin” off with a spoon. The skin will come off very easily.
Bulk Spices Tip: I buy all of my herbs and spices in bulk (1 pound bags) because it's much cheaper that way and it's nice to have them on hand. I store the extra herbs and spices in glass mason jars so they have a longer shelf life, usually 1-2 years.
Serving Suggestions: Get creative and serve it on gluten free pancakes, drizzle it over vanilla ice cream, add it to homemade grape gummies, mix it into nourishing hot chocolate, or stir into your favorite herbal tea.
The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
[Updated Recipe September 2022]
Recommended Products
-
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools -
Ball Quart Jar with Silver Lid, Wide Mouth, Set of 2
-
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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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. Information is not intended to treat, cure or prevent any disease. Statements within this site have not been approved by the FDA, meaning information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration. All blog posts are solely my personal experiences and opinions and should not be interpreted as an attempt to offer a medical opinion. 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. For more information please see all of my disclaimers and disclosures.
Krissa
I love making Elderberry syrup and need to get a batch ready now that we're headed back into Fall...I've never used rosehip in mine or seen it in a recipe...is there an extra health benefit from using it or does it just make it taste good?
Emily Vidaurri
Hi Krissa 🙂 yes, the rose hips add a great flavor, they also make they syrup a bit thicker, but the main reason I include them is that they are loaded with vitamin C, they have more vitamin C than most herbs. The extra dose of vitamin C is always a plus. I hope you enjoy making some soon. Be well 🙂
Carrie
This sounds great! I've been wanting to make elderberry syrup. A couple of questions... Are cinnamon chips just broken up cinnamon sticks? And would you have to use dried elderberries or rosehips? And if not do you know how the quantity would differ? Thanks so much!
Emily Vidaurri
Hi Carrie, yes cinnamon chips are just broken pieces of cinnamon stick, they tend to be cheaper than cinnamon sticks, so this is why I use them. I have never used fresh elderberries because I don't have access to any, but you could of course. I would assume you would double the amount if they were fresh, but I'm not positive about that. Same for rose hips, I've never used fresh, so I'm not sure.
Carrie
Thanks for replying, Emily. I appreciate it! I'm headed to a friend's house tomorrow to pick elderberries and I have my own rose hips. I'm guessing/hoping that this syrup isn't an exact science. I'm excited to make it! Thanks so much for posting!
Emily Vidaurri
Hi Carrie, have fun, that sounds wonderful! Yes, make it however you'd like to 🙂
Julie
Looks great. Wondering where you buy your dried elderberries and rose hips. I would love to buy Organic or at least pesticide free, Any thoughts>
Emily Vidaurri
Thanks Julie. I (used to) buy bulk organic herbs from an online company, but now I buy on Amazon or if I am out and need them fast, I buy in bulk from my local natural foods co-op grocery store.
nancy
What is your source for these ingredients:
½ cup dried elderberries
½ cup dried rose hips
2 tablespoons cinnamon chips
6 dried whole cloves
I see the post about the elderberries and rose hips, how about the cinnamon chips and whole cloves?
Emily Vidaurri
Hi Nancy, you can purchase all of those ingredients online. That is where I buy mine, if I run out and can't order them quick enough, I buy them from my local natural foods co-op grocery store and they sell bulk herbs from Frontier. Regarding the cinnamon chips, you can use a cinnamon stick too, I just buy the chips in bulk because they are more cost effective for me. Hope that helped 🙂
Variya
THANK YOU! i've been buying this it's kind of expensive and doesn't have the extras as added benefits. i've been looking for a recipe and this one looks great!
Emily Vidaurri
I hope you enjoy it 🙂
lilithsapothecary
This is a lovely recipe. It's interesting that I have presented at the Holistic Mom's Network in our area on the use of herbs during the cold/flu season and I got a bunch of women making elderberry syrup as a regular thing 🙂 I would say that from the "sugar" end of the debate, however, I would not necessarily advocate using raw honey. Don't get me wrong..i love raw honey and do use it, but I also see honey as the precious outcome of a lot of work. I always make my syrups with white, refined sugar. Why? Because first of all, it produces a syrup that is very shelf-stable for a much longer period of time. Second, I make vats of different kinds of syrups (cough syrups, immune syrups, etc) to get my family through the winter months and I am not comfortable with using up our bees' gift to us in such quantities for a Tablespoon-a-day type of supplement. That's just my two cents! I really like your blog, and thank you for spreading the word about these wonderful herbs. 🙂
Emily Vidaurri
I appreciate your perspective, thank you 🙂 For me, I do not use any refined sugars at all. I am truly grateful to the bees and the beautiful honey that they do produce, I am grateful for their life and all of their hard work. I am grateful for the local bee farmer that I purchase from as well. I do believe bees make a very precious food, and I love it for it's nutritional properties - raw honey is full of vitamin and minerals, contains bee pollen and propolis which is known for having special healing powers, it's naturally antibacterial, antiseptic, hydroscopic, antifungal and a natural antibiotic. Honey has been used for thousands of years as a healing substance. It was widely used in traditional medical systems as a food, wound dressing, and preservative for herbal medicines. It's still widely used in the herbalist community too.
Elizabeth
I made a batch and accidentally added the rose hips with the other ingredients. is this going to be a problem
Emily Vidaurri
No, it won't be a problem. 😊 I've done that many times before.
Ivy Mae
The idea that honey is "wasted" when you eat it in quantity is a little far fetched. It isn't as if we were bears plundering hives and leaving them in ruins. When I buy jugs of honey from the beekeeper down the road, my money and that of other buyers enables him to raise more bees, build more hives, and rent more land for them to range on just like they need. It's a mutually beneficial arrangement, especially since our beekeeper knows what he's doing and loves his job, thereby motivating him to keep the bees healthy and happy. I'm thankful to God that He designed this whole bee/honey thing. There's no reason to feel any sort of guilt over using honey instead of refined sugar--now there's something I don't want to spoon into my son's mouth everyday!
Danika @ Your Organic Life
Why would you make a medicinal product with white refined sugar, something that harms your health rather than improves it? I don't get that, and it's why I haven't made elderberry syrup yet. This recipe seems perfect. Raw honey can be expensive, so I don't like to waste it either, but if you're not going to use it in a medicinal recipe, why use it at all?
Raven
You do not have to use any sweetener in it. I do not put any in mine. There are so many things that you can duguise it in. You do not have to add sweetener, but I most definitely would not use refined in anything. See to me you are defeating the purpose of the tiniture. I do some with Hibiscus to. Same concept adds more vitamin C.
Shanon Hilton
Hi Emily, My little one is coming down with something so I'm making your Elderberry recipe to have ready for first thing tomorrow. It smells sooooo wonderful. I think we'll eat in on waffles in the morning. I've been using elderberries in tea lately and I am so amazed at their immune boosting properties.
Thank you for sharing this wonderful recipe! --Shanon
Emily Vidaurri
Hi Shanon!!! I hope he feels better soon, you be well too. It will taste so good on waffles, enjoy it. Sending love to you.
Vicky
This looks heavenly!
Emily Vidaurri
Thank you 🙂 I hope you get a chance to make it, it's so delicious.
Melanie
Hi:) I’ve been making this for a few years now! I add
2 T licorice root
2T Marshmallow root
Then I serve it with vitamin c powder, kids all ask for it when they are unwell:)
Emily Vidaurri
That's awesome! Sounds like some great additions!😊
Tabba Crae
Can this be made with fresh berries and rosehips?
thanks in advance.
Emily Criswell
Hi Tabba, I've never made this with fresh. That's great that you have fresh on hand! I bet it would work, I've just never tried it.
Jessi
I've never heard of using rose hips. That's neat! I made some and took it daily this past fall and winter (not that we had much of a winter!) and it seemed to work great because I only had a few sniffles and they would be gone when I upped the amount for a couple days.
I used the recipe on Crunchy Betty's website. I'm wondering if the echinacea and rose hips would be fine to use together? Also, I saw on FB that you made some tonight. Does your family take it as a preventative through the spring/summer also? I guess colds are out there year-round. I stopped taking it when warm weather hit but maybe I should start again...?
Emily Vidaurri
Hi Jessi, thanks for sharing 🙂 Rose hips are known to be high in vitamin C. I have them daily in herbal tea infusions as well.
My family takes it year-round. I find it to be really helpful for my family. During summer months, I add it to homemade popsicles, smoothies, and homemade ice cream too.
Jessi
Thanks for the reply! I think I'll start taking it again and make it with the rose hips when I run out of this current batch. I think I'll really like the flavor the rose hips add. 🙂
Emily Vidaurri
I hope you like it Jessi. I love the addition of the rose hips, they thicken it a bit too. Be well.
Unknown
I've been making this continuously since November, and I've found that so far, even with our early spring, I have not had any of my awful allergy problems! Local raw honey is great for that, along with the vit c in rosehips (natural antihistamine), ginger (anti inflammatory), and cinnamon is great for everything.
Emily Vidaurri
That's wonderful! I am so happy to hear that you are benefiting from taking it. Be well.
Cedar Mountain Herb School
Excellent blog! Thank you for this recipe. My apprentices and I made an elderberry ginger syrup last month. Everything I've read and been taught about vitamin C availability with plants is that the vitamin C is destroyed during drying, heat and processing. An alternative would be to clean the hairs and seeds from the rose hips, chop them up, put them in a jar and cover with honey. Leave for about 3 weeks so that the honey can pull the vitamins and minerals from the rose hips. Another alternative can be to make an elixir with rose hips and equal parts brandy and honey. Let sit 3 weeks. I am going to make the elixir with my students this Saturday and when it's done, I'm going to mix it with the wild rosebud elixir we made in the spring. Cheers!
Emily Vidaurri
Hmm, I've never heard that. All of the herbalists I am familiar with heat the rose hips (along with others) for infusions etc - which brings out the vitamins and minerals. This is why herbal tea infusions are so powerful and nutritious.
Interesting though.
Take care.
Vanessa
I'd love to make a batch of this soon :). But I do have a question. I recently ordered astragalus root (I've been using your lemon-tea recipe), and I wasn't expecting 4 oz to be quite so much! So, would you recommend adding a few strips of astragalus root to this? Will the extended simmer time affect the potency of the root? Just curious, and looking for ways to incorporate it anywhere I can. Thanks so much for sharing your knowledge :).
Emily Vidaurri
Hi Vanessa, you could add a strip if you choose to, it might change the flavor a bit, it may be a little more bitter. The cooking time will be fine. I also use astragalus root strips in soup recipes and in my bone broth (and that cooks for 24 hours). I also add them into things that have broth or liquid, like if I'm making a pot roast, I'll add one strip to add extra nutrition to the dish. Hope this helps! 🙂 Take care.
sweettreats4
I just have to say that I have read several of your articles and you are now my best friend!!! (Don't tell my sister that.) =) I just recently started making tinctures for my family and me and had heard of the advantages to using elderberry but never found a recipe that also called for rose hips. Thank you, thank you!!
Btw, I also like Mountain Herb store but wanted to let you know about the Bulk Herb Store too. I have found a lot of tincture recipes on their website.
Can't wait for your next "article". =)
Emily Vidaurri
You're so sweet, thank you! I didn't know about Bulk Herb Store, thanks for the heads up. Take care.
Amber
Thank you for this great recipe, Emily. I'm such a fan of herbs and love incorporating them into our meals when possible. We have all these wonderful herbs in bulk and I look forward to trying this soon.
Just lovely!
xo,
--Amber
Emily Vidaurri
I hope you love it as much as we do. With school back in session, it's a must in our house. Hope you get to make it.
Be well xo
Dina
I love this recipe! I do have one question. I made this with rose hips bought through either mountain rose or frontier (I can't remember but I think frontier) and they were very small. Maybe even chopped, I didn't Lik that closely as it was my first time using it so I just assumed it was as it was supposed to be. I ran out before I could reorder through my co op. I found a local store that had them but this time they were large and definitely whole. While researching it looks like you should scoop out the seeds (hairs used as itching powder?) but for teas you could steep whole them eat them. The more I read, the more confused I was. Do you use them whole? Can you eat them? Thanks!
Emily Vidaurri
Thanks! I've noticed them being 2 different sizes too, when I have bought them from my local natural foods co-op, they've been small, but also large (theirs come from Frontier). Honestly I don't know, but I don't think you need to chop them, I bet they are just larger rose hips. I have never eaten the rose hips, just used them in teas and remedies. I'm not sure if that was much help. But if you're buying from either of those companies, I would say they are fine to use as is in the syrup or teas.
Angelique Juarez-Garcia
Yum. I love these types recipes. I am going to make a double batch. I will probably use the second batch for a wild food potluck and use it as a marinade for chicken wings. I'll probably add in garlic and jalapeno.
Emily Vidaurri
That sounds so delicious! What a great idea!
Raia
Sooo, this may sound like a really silly question, but how do you use it? On pancakes, or like a tincture?
Emily Vidaurri
Not silly at all. I take it daily by the spoonful as a preventative. I take it year-round, it really seems to help me stay well. Occasionally I will add it to food, in a smoothie, in or on ice cream, muffins, etc. But daily, I just take it in the morning. If I have been around someone who is sick, I take it a few times a day. If I am sick, I take it more often.
Liv
Hi there! I just want to double check something... my girls are 3 and 5. Is this safe for them to consume daily?
Emily Vidaurri
Due to regulations, I cannot comment on health/medical related questions. I can only share my personal experiences and opinions, and anything I share should not be interpreted as an attempt to offer a medical opinion. Make sure to contact your health care practitioner about natural remedies and/or do your own research.
Sorry I have to say that ... that being said, I give this to my whole family daily, including my toddler {who is over 1 year old} and oldest daughter.
Amanda
I have some Rosehip powder from MRH that I would like to use. Assuming it would be ok here instead of whole rose hips but how much?
Emily Vidaurri
I have never used rose hip powder before, so I'm not sure. I would assume you could use it to replace the whole rose hips. Sorry I don't know the answer.
Renee Kohley
I just made some elderberry syrup yesterday because we are already out of our first batch for the fall! Sheesh 🙂 This is a great recipe!
Emily Vidaurri
I ran out too! And of course, as soon as we didn't have it I got sick. I love elderberry syrup so much ... now if I could just remember to never run out 😉
Marina Moreno
I'm so glad to find a great recipe with rose hips included! If I were to use cinnamon sticks instead of the chips, about how many sticks would you suggest using? Thank you so much!
Emily Vidaurri
You can just use 1 cinnamon stick 🙂
Jess
Is it normal for the syrup to thicken to a jelly after a week or so into the fridge?
Emily Vidaurri
That can happen depending on the variety of honey. Sometimes a thinner honey jells for some reason.
Everything Earthly
Hi Emily, Thank you for this recipe. I did have to sub cinnamon stick/chips for a few tsp of organic cinnamon because I am in a rush to make this today. I also do not have Astragulus root on hand so threw in some Marshmallow root and through the cooling process I am going to infuse some Cherry bark, because my research found not to boil Cherry bark. Any thoughts to my changes or additions?
Emily Vidaurri
How lovely. I have never used any of those in this recipe, but I bet it will be great. I'm not really familiar with cherry bark, so I'm not sure. Excited for you that you're getting to make some! 🙂
Nancy
My 10 year old has a case of summer bronchitis. Yuck! I was looking for a good coconut milk ice cream to make for her to soothe her throat from coughing (none of us can eat dairy) and was originally going to make strawberry. Then I stumbled across your elderberry ice cream recipe and that is even better. I make tea from dried elderberry often throughout the winter, as well as make batches of elderberry syrup when we are under the weather. It never occurred to me to make ice cream with it though! I also have not come across recipes using rose hips or astragalus root. I had to look up the information on those. I am going to make the ice cream tomorrow, with what I have on hand (the dried elderberries and spices), but will make another syrup when the rose hips and astragalus root come in a few days. I also like to add turmeric when I make elderberry syrup. Fresh is great, but dried is beneficial too. I just used up the last of my fresh turmeric in the weekly batch of broth.
Emily Vidaurri
Oh wonderful! I'm glad you found it and hope your daughter feels better soon. You can leave both the rose hips and astragalus root out, but I love to add them for and extra boost. 🙂 Turmeric sounds great too! Thanks so much for letting me know. Enjoy the ice cream!
Niki
Hey there! I was wondering about the rose hips. Should you infuse them instead of boiling them with the elderberries? Doesn't boiling them kill the nutrients? TIA!
Emily Vidaurri
Hi Niki 🙂 This is an older post and hasn't been updated in a long time. I know since I wrote the post there's been a lot of debate amongst different herbalists as to whether or not rose hips can be boiled in infusions or syrups. The best advice I have heard so far is not to boil them and instead add them after whatever you're making has stopped boiling - so after a boil or shortly after that is fine. I went in and changed the recipe a little bit to reflect this method of cooking it. Hope that helps 🙂
Tara
I love making elderberry syrup for my family! I am wondering why you do the cold water bath before mixing in with the honey.
Emily Vidaurri
To help keep the beneficial properties of the raw honey. 🙂 Heating honey destroys the benefits of raw honey.
christina cossairt
Do you know how to make this recipe with frozen elderberries and frozen rose hips?
Emily Vidaurri
I've never made them with frozen ingredients, but I'm sure you could follow the same directions, it would just take more cook time because the berries are frozen.
Danielle Tracy
Hello there, thank you so much for sharing your recipe. If you dont mind me asking a few questions regarding your recipe.. I am in the process of learning to make elderberry syrup and i am planning on selling it to friends and family. The recipe I found looks quite similar to your except it also includes stinging nettle leaves. So here are a few questions... 🙂 where do you source your elderberries from? Have you ever tried nettle leaves? My total cost for 16 oz of my recipe comes to $9.95 for just cost of goods, not including jar supplies and time. Totally understand if you cannot offer any info on the above questions.
Emily Vidaurri
Hi Danielle, I get my dried elderberries in bulk locally. There are some great online sites that you can purchase organic ones from - I link to one brand in my recipe. Yes I use nettle, but not in elderberry syrup, only in herbal tea infusions.
Elizabeth Wellnitz
I added the rosehip to soon, this isn't a problem is it? also my batch came out like Jelly. actually kinda cool lol. why did this happen?
Emily Vidaurri
Hi Elizabeth, adding the rosehips too soon won't hurt it - it only decreases the vitamin C properties some. I have heard that it can come out like a jelly consistency due to the type of honey used - thinner honey can cause this.