Simple & Sweet Honey Elderberry Syrup
Are you looking for a way to eat pancakes and not feel guilty about it? We suggest swapping out that sugary maple syrup for something your elders would approve of: homestyle elderberry syrup.
This honey-sweetened elderberry syrup is a delicious topping for pancakes and biscuits, but it’s also a soothing remedy, especially during cold and flu seasons. Elderberries are naturally rich in antioxidants and vitamins, and when you sweeten them with raw & unfiltered honey, they create a tasty syrup that can help boost your immune system.
If you’re looking for other ways to boost your immune system, check out our blog: Our Favorite Immune Boosting Ingredients.
Fire up that griddle and start stacking up those pancakes, because we’re making syrup.
Daily Dosage: Take 1-2 tablespoons daily for immune support during cold & flu season.
Add to Tea: Mix a spoonful of the syrup into a cup of hot tea for a sweet and immune-boosting drink. (Like adding honey to your coffee!)
Pancake/Waffle Topping: Drizzle the syrup over pancakes for a tasty and healthy breakfast.
INGREDIENTS1 cup dried elderberries
4 cups water
1 cup Local Hive Honey
1 cinnamon stick
1 tablespoon grated fresh ginger
1 teaspoon dried echinacea (optional, for added immune support)
DIRECTIONS1. Rinse and clean your dried elderberries under cold water.
2. In a medium-sized saucepan, combine the elderberries, water, cinnamon stick, cloves, and grated ginger.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low and let the mixture simmer for about 30-40 minutes, or until the liquid has reduced by half.
5. Remove the saucepan from heat and let it cool slightly.
6. Using a fine mesh strainer or cheesecloth, strain the liquid into a bowl, pressing down on the berries to extract as much liquid as possible.
7. Allow the liquid to cool until just slightly warm. Add the honey to the strained liquid and stir until well combined.
8. Pour the honey elderberry syrup into a clean, airtight glass jar or bottle. Store the syrup in the refrigerator. This recipe can last for 3 to 6 months.