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Elderberry Syrup Recipe – Fight Colds and Flu Naturally

Mary holding a bottle of Elderberry Syrup.
Watch the Elderberry Syrup Recipe video

When the Fall season arrives, I always like to make sure that I have plenty of natural remedies on hand.  Making Elderberry Syrup is one of my favorite remedies for fighting colds and flu.  My particular blend is especially nice because I do not include any strong spices that could irritate sore throats that often accompany a cold.

Be sure to add this to your arsenal of natural remedies and make it today…before the cold and flu season arrives!

A Word of Caution

I am not a medical doctor, so to be safe, be sure to check with your physician before taking Elderberry Syrup or any homemade natural remedy.

More Natural Home Remedy Recipes

Once you make Elderberry Syrup, you’ll see how easy it is to make your own natural home remedies, so be sure to give the recipes in this section a try.

If you get a cold or flu this fall or winter, Rose Hips Syrup and Super Mineral Broth will have you feeling better in no time! They’re two of my favorites to have on hand when we get the sniffles in our home.

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Elderberry Syrup Recipe

5 from 1 vote
Prep: 5 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 20 minutes
Yield: 64 servings (4 cups)
Making Elderberry Syrup is one of my favorite recipes for fighting colds and flu.  My particular blend is especially nice because I do not include any strong spices that could irritate sore throats that often accompany a cold.  

Ingredients

  • 2 cups Dried elderberries
  • 1 cup Dried hibiscus flowers
  • 1 cup Dried rosehips, crushed
  • Filtered water to cover
  • 1 cup Honey preferably raw

Instructions 

  • Add all ingredients to a 4-quart soup pot and cover with 8 cups of filtered water.
  • Place soup pot on stove, turn heat to high, and bring mixture to a boil. Afterwards, turn down to low and allow the mixture to simmer, covered, for 1 hour.
  • After 1 hour, remove the lid and allow the mixture to continue to simmer on the stove on low for 15 minutes.
  • Turn off the heat and remove the soup pot from the stove and transfer to a heat-proof surface. Allow mixture to cool for a few minutes.
  • While mixture is cooling slightly, prepare a heat-proof container such as an 8-cup Pyrex glass measuring cup, and place a strainer over the container.
  • Place the soup pot close to the heat-proof container with the strainer. Using a soup ladle, transfer the liquid, along with the solids, into the strainer allowing the liquid to drain into the heat-proof container.
  • Pour 1 cup of honey into the liquid in the heat-proof container and mix thoroughly until the honey is completely dissolved. This is your Elderberry syrup.
  • Decant the Elderberry Syrup into a container and refrigerate.

Video

Notes

Disclaimer:
I am not a medical doctor, a medical professional, a dietician, or a nutritionist.  All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website.
Tips:
Store your syrup in a bottle or jar in the refrigerator for up to one year. The syrup has a 20% sugar content provided by the honey. The honey also has antiviral, antibacterial, and antimicrobial properties, which help to maintain the freshness of the syrup.
Always use a clean spoon when pouring it from the bottle. This keeps your syrup fresh and free of contamination.
Use caution transferring the syrup from the pot to the strainer to avoid burns. I suggest placing the pot close the strainer and wearing protective gloves to protect your hands.
Save your herbs after making the syrup to use in teas! Transfer this mixture to ice cube trays, top off with water, and place the filled ice cube trays in your freezer. Once frozen, transfer the individual herbal ice cubes to a plastic bag and store in the freezer. Use these herbal ice cubes to make tea by placing individual cubes into a tea ball and steep in hot water for a few minutes.
How I use Elderberry Syrup:
As a tonic to prevent the onset of a cold, I take 1 tbsp. daily, during the Fall and Winter seasons.  This is what I do as an adult. But check with your own physician as to what is the best dosage for you. Check with your pediatrician as to the proper dosage for children. Honey should never be given to children under the age of 1.
During illness, I take 1 tbsp. every 2 hours.  This is what I do as an adult. But check with your own physician as to what is the best dosage for you. Check with your pediatrician as to the proper dosage for children. Honey should never be given to children under the age of 1.
Find this recipe and video at https://marysnest.com/recipe/elderberry-syrup-recipe-fight-colds-and-flu-naturally-video/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.1mg
Course: Natural Remedies
Cuisine: Americana, German
Calories: 23
Keyword: Cold Remedy, Elderberry Syrup, Flu Remedy, Natural Remedies
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Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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Comments

  1. Monica says:

    5 stars
    Hello Mary! Great recipe and great info! Especially on projected shelf life. Most recipes state 6 months. I even saw one that said 3 months and they had an even higher honey concentration than yours. Just a note, in your instructions it says, “Add all ingredients to a 4-quart soup pot and cover with 8 cups of filtered water.” Maybe it should be re-worded to not include the honey. I know you mention the honey later, but if someone doesn’t read through the recipe first (which they should) then they might end up simmering their honey for an hour. Just thought I would mention it. Thank you again for providing these resources! ☺

    1. Mary's Nest says:

      Hi Monica, Thank you so much for your comment and about the tip for re-wording the recipe! Great advice. As to shelf life, yes, I just followed the recommendations of the association mentioned in the recipe. I felt they were the most reliable “official” source. Have you seen my playlist for making other immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd I think you will like these videos.

      Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.

      Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️

      PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645

      1. Monica says:

        How funny that you responded this morning and I came here just now needing to reference your recipe because I am making more syrup today. We ran through our first (smaller) batch quick since my husband was sick and now I’m getting symptoms too. Thank you, again!

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