Genuine dried Elderberries product photograph, not the finished syrup.

Ingredients

• ½ cup dried food-grade Elderberries (Sambucus nigra)
• 2 cups water
• 1 whole Ceylon Cinnamon Stick (Cinnamomum verum)
• ½ cup honey

How to prepare

1. Ensure the elderberries are correctly identified food-grade berries without leaves, stems or unripe fruit.
2. Combine the dried elderberries, water and Ceylon cinnamon stick in a saucepan.
3. Bring to a full boil, then simmer gently for approximately 30–40 minutes to cook the elderberries thoroughly.
4. Lightly mash and strain carefully through a fine sieve or clean cloth, discarding all berry solids and the cinnamon stick.
5. Allow the liquid to cool until warm, then stir in the honey.
6. Transfer to a clean food-safe bottle and refrigerate promptly. Freeze small portions for longer keeping rather than attempting room-temperature storage.
7. Enjoy in modest culinary quantities while properly chilled; do not use as a medicine.

Kitchen notes — refrigerated syrup only

Never consume raw, unripe or undercooked elderberries, leaves or stems. Use only correctly identified food-grade Sambucus nigra berries and cook thoroughly. Do not give honey to infants younger than 12 months. The archived collection mentioned a three-week storage duration, but this has not been validated; no tested microbial stability, final acidity, finished yield or canning parameters are available. Keep refrigerated, use promptly and discard if spoilage is suspected. Not a shelf-stable or validated canning recipe. Seek professional advice if pregnant, breastfeeding, taking medication or managing a health condition. No therapeutic claims are made.