Turning elderberries into a potent syrup is perhaps their most classic preparation. When elderberries are cooked, their flavor transforms into a distinctively sweet and viscous liquid of dark berry flavors that tastes nothing like when it's raw. If you’ve ever wondered how to make elderberry syrup, we have the recipe for you.
Cooking the elderberries from your FruitStand delivery into elderberry syrup will open up a whole new world of applications from sweet and savory sauces to roasted meats, desserts and drinks. You can drizzle this simple elderberry syrup over things like pancakes, ice cream and yogurt, or pour into drinks of just about every kind.
Elderberry syrup is commonly used in health and wellness remedies due to its immune-boosting nutritional makeup. Like many deep blue and purple berries, elderberries are loaded with vitamins and antioxidants that are known to ward off colds and flus and contribute to a strengthened immune system. Who couldn’t use a little elderberry boost?
This elderberry syrup recipe will get you started on your journey with this beloved berry, and can be adapted to suit different flavor pairings and sugar levels. Kids love helping in the kitchen when making elderberry syrup, but they love the flavor even more.
When preparing raw elderberries for this recipe, be sure to process them fully by removing any leftover pieces of the plant. Pluck out any green or very lightly colored berries, as they are unripe and inedible.
ELDERBERRY SYRUP RECIPE
Elderberry syrup can be stored in the refrigerator for two months (but it probably won’t last that long!). Once you’ve given this basic elderberry syrup recipe a try, you can punch it up with other warm spices like clove, cardamom or even a little black pepper!
If you’re serving young children or those following a plant-basd diet where honey isn’t preferred, try swapping in a thick simple syrup made with equal parts water and granulated sugar for the honey. You can also try pure maple syrup as the sweetener to take it to another flavor dimension.
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