Flu Fighter Formula: Create Your Elderberry Syrup from Scratch



This easy and delicious elderberry syrup recipe is made with dried elderberries, honey, and immune-boosting spices. 

Elderberry syrup is excellent for taking prophylactically during cold and flu season to strengthen your immune system. Natural remedies are always my first course of action when I take care of my health and well-being. 

I remember the days in Poland when my grandmother and I picked up elderberries and made this syrup recipe to be prepared for the winter. We always had elderberry syrup on hand in case anyone got sick.


The elderberry plant has long been used in traditional medicine for pain relief and inflammation, and it is a diuretic.

Here are the potential benefits of elderberries:

  • People have used elderberry to treat influenza, sinusitis, and colds.
  • Elderberry contains flavonols, including quercetin, which might help to reduce inflammation. 
  • Elderberry has been used for immune support for centuries in folk medicine.
  • Elderberries have antimicrobial and antiviral properties.
  • Elderberries contain anthocyanins that give the berries their signature dark-blue color. Anthocyanins have anti-inflammatory properties.

Ingredients for Elderberry Syrup

  • Dried elderberries
  • Cinnamon
  • Nettles
  • Ginger
  • Astragalus
  • Cloves
  • Mullein
  • Hibiscus
  • Honey 
  • Water

Each ingredient in this recipe has excellent health benefits, makes this syrup taste delicious, and is also flexible! If you don’t care for some of the ingredients, you can simply leave them out or replace them with other herbs.

How to Make Elderberry Syrup

1. Combine the ingredients. Put all the ingredients in a medium saucepan.

2. Simmer. Bring the liquid to a boil over medium-high heat. Lower the heat and let it simmer until the liquid is reduced by half, about 60 minutes.

3. Steep and Strain. Let the liquid cool, then pour the cooked elderberry syrup through a fine-mesh sieve into another pot or a bow bowl. Strain out as much juice as possible and discard the solids.

4. Transfer to a mason jar. Pour the liquid into a mason jar. Keep it in the fridge for up to 4 weeks. Feel free to double the recipe. I like to do that because it saves time. I keep the other half in the freezer. 


I usually take 2 tablespoons when I want to prevent a cold and 4 tablespoons when I’m sick. If you are unsure, you should discuss how much to take with your healthcare provider.


I buy organic dried elderberries on Amazon, but you can also find them at a local health food store. 

Tag me on Instagram when you try this elderberry syrup, and let me know how you like it! 

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Other syrups recipes:

Onion Syrup

Horseradish Syrup

Elderflower Syrup




How to Make Elderberry Syrup

Learn how to make elderberry syrup at home with this step-by-step guide! This elderberry syrup is spiced with cinnamon and fresh ginger and sweetened up with honey. Each ingredient in this recipe has excellent health benefits, makes this syrup taste delicious, and is also flexible! If you don't care for some of the ingredients, you can simply leave them out or replace them with other herbs.
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Course: Health Remedies
Cuisine: American, European, Herbs
Keyword: dried elderberries, elderberry syrup, Nettles, syrups
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20
Calories: 868kcal
Author: Angie


  • 2 cups dried elderberries
  • 8 cups water
  • 1 cup nettles
  • 6 inches piece of fresh ginger, sliced
  • 6 cinnamon sticks
  • 10 cloves
  • 4 inches astralagus
  • 1/2 cup of dried rose hips
  • 1/2 cup hibiscus
  • 3/4 cup honey
  • 3 tbsp mullein


  • Bring the water and all the ingredients to a boil in a medium saucepan, beside nettles and hibiscus. Simmer uncovered for 60 minutes to reduce the mixture by half.
  • Remove from the heat. Add nettles and hibiscus and let the fruit and spices steep for an hour, covered with a lid.
  • Strain the elderberry juice into a bowl using a fine-mesh sieve or nut milk bag and discard the solids. Transfer the syrup to a mason jar.
  • Keep the elderberry syrup in a sealed jar or bottle in the refrigerator for up to 4 weeks.


Calories: 868kcal | Carbohydrates: 234g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 121mg | Potassium: 564mg | Fiber: 18g | Sugar: 209g | Vitamin A: 2205IU | Vitamin C: 2mg | Calcium: 733mg | Iron: 5mg

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