Hazelnut 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, warming Ceylon cinnamon, cloves, and turmeric, the finished syrup has a complex, almost earthy sweetness that tastes far more sophisticated than anything you'd find in a store bottle. Raw honey is stirred in off the heat to preserve its natural qualities and bring everything together into a glossy, pourable syrup. The whole process is straightforward ā just a gentle simmer, a good press through a strainer, and a little patience while it cools. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to worry about. Stir it into warm water, drizzle it over yogurt, or take it by the spoonful ā however you use it, a jar of this in the refrigerator feels like a small act of self-care.
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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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