Simple Cooked Elderberry Syrup

1. 1
   prep

   Combine elderberries, water, and spices in a saucepan.

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

2. 2
   boil · ~45 min

   Bring to a boil, then simmer.

   Set the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let it gently simmer for 45 minutes. The liquid will reduce by nearly half and become deeply colored.

   TIPKeep an eye on the pot and stir occasionally to prevent sticking.
3. 3
   rest · ~10 min

   Cool and strain the liquid.

   Remove the saucepan from the heat and let the mixture cool until it's warm but safe to handle. Pour it through a fine mesh strainer into a bowl or measuring cup. Press the berries gently with the back of a spoon to extract all the liquid, then discard the cooked berries and spices.

   TIPDo not press so hard that berry pulp pushes through the strainer; you want a clear syrup.
4. 4
   mix

   Stir in the honey.

   While the liquid is still warm but not boiling hot, add the honey and stir well until it dissolves completely. Adding honey to very hot liquid can destroy some of its beneficial enzymes.

   TIPAllow the liquid to cool to just above room temperature before adding honey for best results.
5. 5
   assemble

   Bottle and refrigerate.

   Pour the finished syrup into a clean glass jar or bottle using a funnel. Seal tightly and store in the refrigerator for up to 3 months.

   TIPLabel the jar with the date. A standard dose is 1 tablespoon for adults.

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