
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. Every ingredient here is plant-based ā dried elderberries, fresh ginger, turmeric, Ceylon cinnamon, cloves, and raw honey ā so there's nothing to second-guess if you're navigating a red meat allergy and watching for hidden animal-derived additives. The long simmer coaxes out an intensely jewel-toned liquid that smells like a warming spice market, and pressing the softened berries really squeezes every last drop of goodness from them. Stirring the honey into the cooled (not hot) liquid is a small but important step that keeps its natural qualities intact. Once chilled, the syrup thickens into a glossy, spoonable consistency that's just as good drizzled over yogurt or oatmeal as it is taken straight by the spoonful. It stores neatly in a glass jar, ready whenever you need it.
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Learn more ā24 servings







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.
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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