Gluten 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. Simmered low and slow with fresh ginger, turmeric, Ceylon cinnamon, and cloves, it builds a warmly complex flavor that tastes far more sophisticated than the ingredients list might suggest. The whole process is naturally free of grains and gluten-containing additives ā every single ingredient here is whole and unprocessed, so there's no label-reading anxiety involved. Raw honey goes in only after the liquid cools down, which protects its natural qualities and gives the finished syrup a smooth, floral sweetness that balances the earthy spice beautifully. Pressing the softened berries through a fine-mesh strainer is a satisfying step that coaxes out every last drop of that gorgeous, jewel-toned juice. Once chilled, it thickens into a glossy syrup that's easy to spoon straight or stir into warm water, tea, or sparkling water. A jar of this in the fridge feels like a small act of self-care that's genuinely delicious.
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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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