Macadamia 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. Dried elderberries simmer low and slow with fresh ginger, ground turmeric, Ceylon cinnamon, and whole cloves until the liquid reduces into something intensely fragrant and beautifully concentrated. The real magic happens when you press every last drop of juice through a fine-mesh strainer ā you end up with a velvety, jewel-toned syrup that looks almost too pretty to use. Once the liquid cools to a gentle warmth, raw honey gets stirred in, which keeps all of its natural qualities intact rather than cooking them away. The whole batch fits neatly into a 16-ounce jar and thickens up as it chills, making it easy to spoon over yogurt, stir into tea, or take straight by the tablespoon. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or substitution gymnastics required. It's a wholesome, from-scratch staple that's as satisfying to make as it is to have on hand.
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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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