Mushroom Free Elderberry Tonic Syrup
This deep-purple syrup is one of those pantry staples that feels almost magical once you have a jar of it sitting in your fridge. Dried elderberries are simmered low and slow with fresh ginger, ground turmeric, Ceylon cinnamon, and whole cloves until the liquid reduces into something rich, fragrant, and intensely flavorful. The whole process is completely free of fungi or fungal-derived ingredients, so anyone navigating that particular sensitivity can use this recipe with total confidence. Raw honey is stirred in off the heat to preserve its natural qualities and bring a gentle sweetness that balances the earthy spice beautifully. The result is a thick, glossy syrup that's wonderful stirred into warm water or tea, drizzled over yogurt, or taken straight by the spoonful. It thickens a little more as it chills, so by the next morning you'll have a gorgeous, jewel-toned syrup ready to go whenever you need it.
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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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