Prep Notes

Dried black elderberries or 1 1/3 cups fresh or frozen

Filtered water

Fresh or dried ginger root

Cinnamon powder, or bark

Whole cloves or clove powder

Raw honey

Large saucepan

Cooking Time

40-45 Minutes on Stovetop


2/3 cup dried black elderberries or 1 1/3 cups fresh or frozen 3½ cups of filtered water 2 TBSP fresh or dried ginger root 1 tsp  cinnamon powder ½ tsp  cloves or clove powder 1 cup raw honey


Pour water into medium saucepan and add elderberries, ginger, cinnamon, and cloves. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. Remove from heat and let cool until it is cool enough to be handled. Mash the berries carefully using a spoon or other flat utensil. Pour through a strainer into a glass jar or bowl. Discard the elderberries and let the liquid cool to lukewarm. When it is no longer hot, add the honey and stir well.

When the honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar or 16-ounce glass bottle of some kind.

Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.


The standard dose is ½ tsp – 1 tsp for kids and ½ – 1 tablespoon for adults. 

If the flu or cold does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.


Wellness Mama

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