Syrup is a great way to administer those not-so-pleasant tasting herbs, especially for the
little ones. Also a versatile preparation for culinary recipes, herb-infused syrup makes a
great addition to teas, desserts, bubbly beverages, cocktails, or simply on its own by the
spoonful! Syrups can be prepared with sugar, but we love to use raw local honey.
The best thing about syrups is that like tea or tinctures, you can formulate with any
combination of herbs to suit your needs.
While elderberry syrup is the most popular, we
also enjoy ginger, thyme, elecampane, chamomile, peppermint, marshmallow root,
schisandra berry, echinacea root, elderflower, hawthorn berry, holy basil, and hop flower!
Tip: For proper preservation, a ratio of 1:1 (tea to honey) is recommended.
You can also add some tincture to help preserve your syrup longer and give it an extra boost.
Combine herbs with cold water in a pot and bring to a boil.
Reduce heat and allow herbs to simmer for 30 to 40 minutes.
Remove from heat and mash the berries in the liquid
mixture. Strain the herbs through cheesecloth and squeeze
out the juice.
Measure the liquid and add an equal amount
of honey. Gently heat the honey and juice for a few minutes
until well combined. Do not boil! Stir in brandy and
bottle in sterilized glass containers. Label and keep refrigerated for up to 6 months.
Optional: Before bottling, add 1 part tincture or brandy to 3 parts syrup to extend the shelf-life.
• 3 cups cold water
• 3/4 cup organic elderberries
• 1/4 cup organic schisandra berries
• 1/4 cup organic eleuthero root
• 1/4 cup organic echinacea root
• 1 organic cinnamon stick
• 3/4 to 1 cup raw local honey
• 1.5 oz. brandy (optional)
Optional: Before bottling, add 1 part tincture or brandy to 3
parts syrup to extend the shelf-life.