How to Make Elderberry Elixir

elderberry elixir Oh, magnificent elderberry!  Is there anything you can’t do?

Sambucus nigra is a shrub in which the bark , flowers and berries have been used for centuries as powerful medicine.  Elderberry is effective in treating cold, flu and viruses, as well as stimulating the immune-system. It has even been used to treat cancer, HIV, nerve disorders and inflamations.  Many studies have been done to prove it’s effectiveness, as doctor Mary Bove highlights and cites in this report.  

A daily regimine of elderberry  for prevention, especially in cold and flu season, is highly recommended by folk healers, naturopathic doctors and western medicine doctors as well.

Luckily, elderberry is easy to work with (and to wildcraft), and from the berries: syrups, elixirs, extracts, jams, and anything imaginable can easily be made.  It has no known side effects and is well tolerated by almost all; however, just be sure to avoid the red elderberry, as they are toxic.

At the beginning of October, DH, Sweet Baby and I took a trip to the East side of our state, (the warm and dry side), to visit family and to seek out the remaining elderberry.  There wasn’t much still available, but we managed to harvest a shoebox-full, and that was just enough for us to make about a quart of syrup.

TIP:  On a cookie sheet, freeze the berries on the stem.  Once they are good and frozen, you can quickly and easily crumble them off of their stems.

elderberry Elderberry elixir with honey is easy to make, and is suitable for your whole family, or those you feel comfortable giving honey to.  Adults take a tablespoon a day, as children take a teaspoon, for prevention and overall wellness. Most take the weekends, or any two consecutive days off of the remedy for best efficacy.  At first sign of illness, the elixir should be taken every 2-3 waking hours.

Elderberry Elixir

Scale this traditional elderberry syrup recipe up or down as needed.

*Spices optional, but recommended

In a sauce pan, combine elderberry, water and spices and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Once liquid has reduced, mash the berries to release their remaining juices.  Allow the mixture to cool and then strain.  Combine with raw honey and bottle.  This elixir will keep 2-3 months in the fridge.

 Find high quality dried elderberries here.

If you need a source for raw and local honey, try Honey Locator.  Dig around a little on the website to find a beekeeper near you.

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Shared with: Frugal days, Sustainable ways

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16 Comments

    • I am sure you can freeze the juice as it is in liquid form. I am also very sure you can Can it and it will last a very long time. I can stuff like this all the time. When canning things like this, I usually use the little jars, so that when they are opened none of it goes to waste because it is a small amount being opened. God bless

    • “however, just be sure to avoid the red elderberry, as they are toxic.” Not entirely accurate. I live in Alaska and the red elderberry is all we have. If you cook the berries first they are rendered non toxic. As a mater of fact I mix them with blueberries and have them on ice cream.

    • Hi Christopher,
      I use Mountain Rose Herbs almost exclusively for my herbs. There is a link within the elderberry blog post. (I’d set one up for you, but I’m mobile right now and I have a tough time with phone links). I am an affiliate for them, so if you go through my link, I’ll receive credit. Thanks and have a Happy New Year, Jerica

  1. To this recipe I would add 5 cloves,(whole) or 1/4 tsp. ground, 2/3 c. apple cider vinegar, and 1Tablespoon of turmeric. It helps cure faster and kills the flu virus faster. I have made it this minus the turmeric but getting ready to add tit this next batch I make. It tastes pretty good can’t even tell it has Apple cider vinegar in it.

      • I do not think a 10 minute hot water bath would harm the values of the elderberry juice, Nor the other ingredients. You could always use a wax seal too. It is not like honey where high temps ruin the good stuff, that is the only ingredient to worry a
        bout. You just need to make sure it is sealed air tight is all. A little lemon juice is always a good preservative as well. God bless

  2. I think that 30 minutes would over-cook the enzymes and render them “de-natured”. This is way, way too much cooking and too much heat.

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