Homemade Sugar-Free Elderberry Syrup

1. 1
   prep

   Combine elderberries, water, and spices in a saucepan.

   Place the dried elderberries, filtered water, cinnamon stick, sliced ginger, and whole cloves into a medium saucepan.

2. 2
   boil · ~3 min

   Bring the mixture to a boil.

   Set the saucepan over high heat and bring the liquid to a rolling boil, watching closely to prevent it from boiling over.

3. 3
   simmer · ~40 min

   Simmer until reduced by half.

   Reduce the heat to low, cover with a lid slightly ajar, and let the mixture simmer gently for 35 to 45 minutes. The liquid should reduce by roughly half to concentrate the flavors. Stir occasionally.

4. 4
   other · ~15 min

   Cool the mixture slightly.

   Remove the saucepan from the heat and let it cool for about 15 minutes until it is safe to handle.

   TIPCooling makes the mixture safer to strain and allows the flavors to settle.
5. 5
   other · ~2 min

   Strain the syrup through a cheesecloth.

   Set a fine mesh strainer lined with a double layer of cheesecloth over a clean bowl. Pour the cooled mixture through the strainer. Gather the corners of the cheesecloth and squeeze firmly to extract all the remaining liquid and pulp from the berries.

   TIPSqueezing the cheesecloth extracts the most concentrated elderberry goodness and yields a thicker syrup.
6. 6
   mix · ~1 min

   Stir in the sweetener and lemon juice.

   While the strained liquid is still warm, add the granulated monk fruit sweetener and fresh lemon juice. Stir or whisk until the sweetener is completely dissolved. Taste and adjust sweetness if desired.

   TIPAdding the sweetener while the liquid is warm helps it dissolve smoothly without a gritty texture.
7. 7
   other

   Bottle and refrigerate the finished syrup.

   Pour the finished sugar-free elderberry syrup into a sterilized glass bottle. Seal tightly and store in the refrigerator. The syrup will thicken slightly as it chills.

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