This recipe for Elderberry Syrup is the perfect winter warmer, made in your Instant Pot!
This syrup tastes like Christmas and will leave you feeling cozy all day long. Not only that, but it can also be used as a home remedy immune booster. So go ahead and give this recipe a try- I promise you won’t regret it! What are you waiting for? Let’s get cooking with our Instant Pot!
The Instant Pot Elderberry Syrup Recipe is here to help us through those chilly winter days with its warm flavor of Christmas and immunity boosting properties. Read on for all the details about how to make it.
What is an Elderberry:
Elderberries are small, round indigo colored berries with tiny seeds inside. They grow on a bush or Elder tree, which can be found in the wild, but they are also grown commercially for their use as food and medicine. You do not want to eat your elderberries raw for safety reasons (More information here). So cooking them is a must. Scroll down to read more about elderberry safety below.
I have an Elderberry tree in my own yard, and I would say it’s a hearty berry-bearing plant for this area of the country. We had some very harsh, cold weather last year and the bush is still producing berries this season.
What are the Benefits of Elderberries?
Elderberries provide Vitamin C and fiber. As it is in the berry family, it’s also considered an antioxidant. Elderberry benefits are better studied in holistic and folk medicine (via Web MD).
As you might have heard, Elderberries are often used as an immunity/wellness booster and even as a home remedy for those common winter colds. They also have a lot of fiber so they have been used as a home remedy for constipation.
On the other side of that, be careful not to consume too much elderberry based food at once, or you might end up feeling not so well with stomach upset and/or diarrhea. Check with your healthcare provider and be sure to do your research before trying any new home remedy. 🙂
How to Harvest Elderberries:
When harvesting, wear gloves and pick the berries when they are dark blue or purple in color. This is when they are at their peak of ripeness. Some people like to keep them on the branch while picking since this ensures that they do not get squished. However, you’ll find that once they are picked, the berries will start to darken quickly (making it difficult to see each berry’s color) and the branches can be fragile.
The juice from berries will stain anything it touches so make sure you wipe up anything quickly before it has a chance to set. When we planted our elder tree it took almost 3 years to produce berries so get nervous if yours doesn’t produce fruit right away.
When harvesting , I clipped the clusters from the tree and took a comb to help rake the berries into a bowl. Make sure you remove all the stems because they can be toxic. I then washed them real good in a colander to remove any dirt or bugs. Do not eat them raw or leave the berries where an unsuspecting person (or pet!) may eat them inadvertently.
You can then use them fresh, freeze them or dehydrate them for later use.
How to store Your Elderberry Syrup:
Once you have made your syrup you can store it in an airtight container in the refrigerator for up to 2 months.
If you make this recipe, please leave a comment with your star rating below. I would like to know how it turned out for you and what changes can be made in future batches!
I always like to recommend some substitutions for my recipes in case you may not have certain ingredients on hand so here are a few substitution recommendations that I thought might be helpful.
- Cinnamon oil – Use 2 cinnamon sticks
- Clove Oil – Use 8 cloves
- Juice of a lemon- You can use bottles lemon juice or lemon oil
What Else Can You use Elderberry Syrup For?
- To make hot and cold beverages more flavorful – add a dash in coffee, espresso or cappuccino. If you’re looking to drink something calming and refreshing at night time then mix it up with some cold drinks such as orange juice which has both vitamin C and other health benefits. As well by adding this tasty ingredient into your morning juicing routine not only do you get the taste but also help boost immune system.
- Breakfast – Black elderberry syrup is a great way to add some flavor and sweetness on top your favorite breakfast foods. Oatmeal, millet or rice congee each provide the perfect canvas for this sweet-tangy sauce!
- Compound Butter – Mince up some fresh basil leaves, elderberry syrup and orange zest, add them to a jar of butter then mash together. Perfect for spread over warn fresh bread.
Products You May Need:
Here are a few things that you may need to have on hand to make this recipe easier to make.
Side Effects and Safety Info:
Elderberries are a safe and effective home remedy for many ailments, but they can cause large amounts of diarrheal stool to be produced due to it’s laxative properties. There are people who should avoid elderberries all together, including if you’re pregnant or breastfeeding or on medications, so as a rule of thumb it’s important to let your healthcare provider know you’re trying out new herbs or natural remedies.
Elderberry consumption in excess may lead to stomach aches or cramps but should be fine for consumption in moderation. Only ripe or dried berries should be used.
The elderberry plant is a beautiful and beneficial fruit, but it also has some nasty secrets. One such secret is the presence of cyanide in its leaves as well as roots, bark or stem- any part that isn’t fully ripe can be hazardous to your health if chewed raw! You must cook these berries before consumption because unripe fruits do contain trace amounts too which will make you sick when ingested raw (and even cooked).
We aren’t telling this to scare you off from this recipe, we just want to make sure you have a clear understanding of which parts of the plant are beneficial and which are not. Again, Ripe, cooked elderberry fruit is considered safe if consumed in moderation. The color and flavor are nice additions to any dish!
How much Elderberry Syrup is OK?
Now how much of this stuff am I supposed to take? Well, for maintenance, I take 1-2 Tbsp a day or as needed. If I feel like the yuckies are coming on I may move up to taking it 3-4 times a day.
This post is not meant to be any type of medical advice and I cannot replace your doctor’s. I’m not a professional, and can’t take responsibility for the results/choices you make based on my recipes! The recipes in this blog are simply ones that have been created from my experiences, so please use caution before trying them out! I urge you to do your own research into possible health benefits/side effects with these foods/products yourself – it could save a life 🙂
Making Elderberry Syrup:
Follow this recipe to make your own cooked Elderberry syrup in the Instant Pot. It may be a bit of a mess, but this recipe will save you guesswork if you plan to make your own.
- 2 cups elderberry - see full post for safety and handling instructions
- 2 cups filtered water
- zest and juice of 1 lemon, separated
- 2 drop of clove oil
- 3 drops of cinnamon oil
- 6 ounces honey
Wash or rinse elderberries, using gloves and proper technique. See blog post for more information.
Mix all ingredients in Instant Pot
Set to Pressure Cook for 15 mins.
When done, allow Instant Pot to natural release. You can turn the Instant Pot to Off setting to turn off the warming feature.
Remove lid and allow to cool completely
Remove pot and set near your sink or somewhere that you won't make a mess!
Take a clean cheesecloth and strain Elderberry Syrup over a clean bowl or container. It's ok if it's still warm.
Squeeze the cheesecloth firmly to get all the extra juice out of the berries.
Add your honey and lemon juice and mix well.
Take your strained syrup and pour into a sealable glass cannister (or Mason Jar). You can use a kitchen funnel if the mouth of the jar is small.
Allow to cool completely to room temp before refrigerating.
Refrigerate up to 2 months.
See blog post for serving suggestion and precautions- this recipe is not meant for health advice so please consult an expert before you try this or any other home remedy.
Be sure to label your jar to avoid mixing it up with cooking ingredients.
Amount Per Serving: Calories: 84Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 0g
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