Mustard Free Elderberry Tonic Syrup
Deep purple and richly aromatic, 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, ground turmeric, Ceylon cinnamon, and whole cloves, the liquid transforms into something that smells like a spice market and tastes even better. Pressing the softened berries through a fine-mesh strainer coaxes out every last drop of that gorgeous, jewel-toned juice before raw honey is stirred in at the end to preserve its natural qualities. The result is a thick, glossy syrup that's completely free from the condiment aisle ā no hidden spice blends, no processed sauces, just whole ingredients you can see and name. It thickens beautifully as it chills, making it easy to drizzle over yogurt, stir into warm tea, or take by the spoonful straight from the jar. For anyone navigating a mustard sensitivity, this recipe is a genuinely safe and satisfying option because every single ingredient is straightforward and easy to verify.
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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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