Dairy 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 your fridge all season long. Simmering dried elderberries with fresh ginger, turmeric, Ceylon cinnamon, and cloves draws out an intensely aromatic liquid that smells like a wellness apothecary and tastes even better. The long, slow reduction concentrates all of that flavor before raw honey is stirred in at the end ā added only once the liquid has cooled enough to preserve its natural properties. Because every single ingredient here is plant-based, there's nothing to swap or second-guess for anyone avoiding dairy. Store-bought immune-support syrups often sneak in surprising additives, so making your own means you know exactly what's going in the jar. A batch keeps in the refrigerator and thickens beautifully as it chills, ready to stir into warm water, drizzle over oatmeal, or take straight by the spoonful.
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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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