Authors ~ Grandma & Shannon ~ 2/28/19
Simple Elderberry Syrup Recipe
Grandma has been gone for a long while now but thankfully she wrote down her Elderberry Syrup Recipe. An elderberry syrup recipe that has stood the test of time. Grandma used this elderberry syrup recipe because of the longer shelf life compared to honey elderberry syrup recipes.
Don't fear the sugar, it may seem like a lot, but since you only take a tablespoon at a time that makes it 48 calories and 12g of sugar. For comparison, one chocolate chip cookie from Subway has 200 calories and 18g of sugar.
Leave out any spices for more of a kid-friendly elderberry syrup.
2 cups fresh elderberries
4 teaspoons lemon juice
Place the elderberries (and water if using dried elderberries) in a saucepan. Bring to a boil and let simmer to reduce the liquid to half. *Strain seeds/pulp out. Move liquid to clean pan, add the sugar and lemon juice and boil briefly to dissolve the sugar. Optional Spices - per each pint, add 1/4 tsp of Ginger, 1/4 tsp cinnamon and 2 cloves. Process for 10 minutes in a water bath canner (add 1 minute for every 1,000 feet above sea level).
Grandma wrote that the syrup was good for 1 year when canned. Unsealed and chilled in the refrigerator, she used it for 2 months. Grandma also wrote to NOT to try to adjust the sugar or lemon juice amounts in this recipe. My PH has tested 3.6 to 3.8 consistently for this elderberry syrup recipe over many years and batches, so it looks like Grandma's proportions are exactly right.
Very ink friendly. Each elderberry recipe will be printed in the upper right portion of the paper. Keep flipping your paper in printer for each elderberry recipe you choose and you can get 4 elderberry recipes on one page (8 if printed on both sides) I recommend card stock paper for more durability. No heavy paper on hand, use an old file folder cut down to paper size!
Serving Size 1 Tablespoon