During cold and flu season fight of germs naturally and simply with this easy Crockpot Elderberry Syrup Recipe.
Elderberry Syrup is a must have at my house during the fall and winter months. I even keep it into the spring. Not only is it delicious but we really feel it helps us keep colds and flus at bay. This Crockpot Elderberry Syrup Recipe is easy and the slow cooking process helps the elderberries maintain their healthy benefits. It is a win-win.
What Size Crockpot?
There are so many kinds of crockpots of different shapes and sizes now. For this recipe, I used my 6 quart crockpot but you can use as small as a 4 quart for this.
Where Can I buy Elderberries?
Some people grow their own elderberries, but I have found ordering them online to be very simple. I have bought dried elderberries right off of amazon and try to keep them onhand. If you purchase them during the spring and summer they are cheaper than cold and flu season.
Elderberry Syrup Benefits
You can read about all the benefits of elderberry syrup online. There are so many resources out there with great information. Some of the major benefits are…
- Elderberries are high in vitamin C
- Elderberries are high in fiber
- They are a good source of phenolic acids which are powerful antioxidants.
- They have anthocyanin which is anti-inflammatory.
Finally, many people swear by elderberry for shortening or preventing colds or flu. I am one of those. Since we have started taking elderberry daily we have not had any major illness in my house (knock on wood).
How to Store Elderberry Syrup
This homemade elderberry syrup contains honey to help with the shelf life, but you should still store it in the fridge. I store mine in an airtight bottle. You can also use a mason jar with a tight fitting lid.
Make sure your jar is sterilized before you add your elderberry syrup and you can keep it in the fridge for 2 – 3 weeks safely.
If you have ever purchased Elderberry Syrup at the grocery store you know that it can be expensive. Making your own Crockpot Elderberry can save you a ton of money. This recipe makes about 4 cups of elderberry syrup for a fraction of the cost of the store-bought kind. Plus, you can customize your syrup by adding in other ingredients that can add to its potency.
I like to add in ginger and cinnamon to my syrup. They add additional health benefits plus make the syrup have an extra dimension of flavor.
How to Make Crockpot Elderberry Syrup
In your crockpot place the elderberries, cinnamon and ginger. Add in 3 and 1/2 cups of water. If you don’t like cinnamon and ginger you can omit them and just use the elderberries. Cover your crockpot and cook on low for at least 4 hours. You can cook it for up to 6 hours.
Remove the lid and carefully strain the liquid through a piece of cheesecloth or in a fine colander. You want to remove the elderberries. If using a cheesecloth give it a squeeze to remove all of the liquid.
Once the liquid is strained and cooled mix in the honey. I used 1/2 cup, but you can add more if you choose. Use local honey for the maximum health benefit. The honey has antibacterial properties and actually helps preserve the syrup.
Store your syrup in an airtight bottle in the fridge for 2-3 weeks.
Don’t want to wait? Check out this Instant Pot Elderberry Syrup Recipe
How to Take it
This is a homemade fruit syrup. There really isn’t a wrong way to take it. The standard dose is
- kids: ½ – 1 teaspoon
- adults: ½ – 1 tablespoon
If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.
I personally like to put 1 tablespoon of elderberry syrup in a glass with some fizzy water to make a soda. I have it everyday with lunch. SO GOOD!
Crockpot Elderberry Syrup
- cheese cloth
- Add elderberries, cinnamon, and ginger to crockpot and top with water.
- Cover and cook on low for 4-6 hours.
- When done, strain the liquid through a piece of cheesecloth or fine strainer. Squeeze out as much liquid as possible from the elderberries. Discard the berries
- Once the liquid is strained and cooled mix in the honey.
- Store in a steralized jar in the fridge for 2 -3 weeks.
- ½ - 1 teaspoon for kids and ½ - 1 tablespoon for adults. If you do catch an illness, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.