Barley Free Elderberry Tonic Syrup
Deep purple and richly spiced, this elderberry tonic syrup is the kind of thing you'll want to keep stocked in the fridge all season long. Simmered low and slow with fresh ginger, turmeric, Ceylon cinnamon, and whole cloves, the liquid transforms into something that smells incredible and tastes even better ā warming, slightly sweet, and complex in a way that feels almost medicinal in the best possible sense. Raw honey is stirred in off the heat to preserve its natural qualities, giving the finished syrup a smooth, rounded sweetness that balances the tartness of the elderberries beautifully. Every single ingredient here is straightforward and naturally free from grain-based additives, so there's no label-reading anxiety or hidden fillers to worry about. The technique is simple ā boil, simmer, mash, strain, sweeten ā and the result is a gorgeous, glossy syrup that thickens up nicely once chilled. Spoon it over yogurt, stir it into sparkling water, or take it by the tablespoon straight from the jar.
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Learn more āIngredients
24 servings
- 1 cup dried elderberries
- 3 cups water
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp ground turmeric
- 1 ceylon cinnamon stick
- 4 whole cloves
- 1 cup raw honey
Instructions
- 1
Combine the dried elderberries, water, ginger, turmeric, Ceylon cinnamon stick, and cloves in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 40ā45 minutes, until the liquid has reduced by roughly half and the berries are very soft and have released their deep purple color.
- 2
Remove the saucepan from the heat. Use a potato masher or the back of a wooden spoon to press the berries firmly against the side of the pan, extracting as much juice as possible.
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