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Elderberry Syrup


  • 250 g elderberries (you can half this if using dried berries)
  • 1 litre water
  • 6 cloves
  • 2 cinnamon sticks
  • 2 tbsp fresh ginger, grated
  • 500 ml honey


  • Place the elderberries, water, cloves, cinnamon, and grated ginger in a pan and bring to the boil. Immediately reduce the heat and simmer for thirty minutes. or until reduced by about half.
  • Strain the mixture using a cheese cloth or an old pillowcase, being sure to squeeze out all the juice.
  • Add the honey to the warm mixture and stir until completely combined.
  • Carefully pour the syrup into glass bottles (it helps to pour it from the pot to a jug first), and keep refrigerated.


Dosage: take 1 tbsp of the syrup daily as a preventative through the colder months, or 1 tbsp per hour if you've already got the lurgy. Reduce the dosage to 1 tsp for children.
NB. If you're picking your own elderberries, be sure to only use the black berries. The green parts of the plant, including the unripe green berries, are mildly poisonous, as are the uncooked berries, so don't try eating them until after they're cooked!