Elderberries have been long used as a source of healing and immunity boosting. While science studies are still being conducted to make sure this claim is accurate, they are filled with vitamin A and C. When in syrup form, elderberries can cut down on mucous produced during a cold/flu and can boost immunity. Vitamins A and C are important in keeping the body healthy. They boost the immune system by increasing the antioxidant levels in the body and protecting cell walls that have been damaged. Elderberries may also help with swelling in the throat while soothing and reducing discomfort.

“According to a study in the Journal of International Medical Research, patients given elderberry syrup recovered an average of 4 days faster from the flu than those not taking the supplement. Elderberries have even been shown in the labs to help prevent swine and avian flu strains.” (-livestrong.com)

My family has been using elderberries in syrup and tea form for years. Not only do we love the healing benefits, but we love the taste and it gives us the opportunity to keep our options more natural based. There are so many benefits and it’s a natural way to possibly relieve our bodies of fatigue, chill, fever, cough, and sore throats.

Here is my recipe for Elderberry Syrup. This is a tried and true scrumptious blend of ingredients. I add dried echinacea but you definitely don’t have to add it. Echinacea isn’t usually something that you have in your pantry, but I would suggest getting your hands on some for future use.




Elderberry Syrup

1/2c dried organic elderberries

2T dried echinacea

1T ginger root (dried or fresh chopped)

1-2 cinnamon sticks, halved

4 whole cloves

                                     3c distilled water

                                   3/4c raw honey


Sterilize a quart sized jar and lid/ring by boiling it in water for 10 minutes.

Put all of your ingredients, except the honey, in a pot on the stove. Bring to a gentle simmer for 45 minutes. Stir berries occasionally and mash a few as you simmer. Bring to room temperature and mash the berries against the side of the pot with a spoon. Once cooled, strain the juice into the sterile jar and add honey. Whisk together and store in the refrigerator. Enjoy by the spoonful! 

~Jessi at GYC