Cinnamon Vegan Elderberry Syrup

If you ask me, elderberry syrup is one of nature’s best-kept secrets.

This homemade vegan version gives you all the immune-boosting benefits without any honey or animal products. Sweet and tart elderberries simmer with warming spices like cinnamon and ginger to create a syrup that tastes as good as it makes you feel.

I use maple syrup instead of honey to keep it plant-based, and add a splash of lemon juice for brightness. The whole thing comes together in about 20 minutes on the stovetop.

It’s the perfect remedy to have on hand during cold season, and honestly tastes good enough to drizzle over pancakes too.

What Kind of Elderberries Should I Use?

You can use dried, fresh, or frozen elderberries for this syrup, though dried elderberries are the most common and easiest to find year-round. If you’re using fresh or frozen elderberries, you’ll need to double the amount called for in the recipe since dried berries are more concentrated. Dried elderberries can be found at most health food stores, online, or in the supplement section of many grocery stores. Just make sure you’re buying elderberries specifically meant for culinary use, and always avoid raw elderberries from unknown sources since they need to be cooked properly to be safe for consumption.

Options for Substitutions

This immune-boosting syrup is pretty adaptable, so here are some swaps you can make:

• Dried elderberries: If you can’t find dried elderberries, you can use fresh or frozen ones – just double the amount. Make sure you’re using Sambucus canadensis or Sambucus nigra varieties, as other elderberry types can be harmful.
• Fresh ginger: No fresh ginger? Use 1 teaspoon of ground ginger instead, but add it during the last 5 minutes of simmering to prevent it from getting too bitter.
• Cinnamon sticks and whole cloves: Ground spices work fine here – use 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Just strain the syrup well at the end to remove any grittiness.
• Medjool dates: Other soft dates like Deglet Noor work too, though you might need to soak them longer. In a pinch, you can replace the homemade date syrup with maple syrup or agave nectar, using about 3/4 cup instead.
• Lemon juice: Lime juice or apple cider vinegar can substitute for lemon juice – they’ll add that needed acidity to help preserve the syrup and balance the sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making elderberry syrup is boiling the mixture too vigorously, which can destroy the beneficial compounds in elderberries – keep it at a gentle simmer to preserve their natural properties.

Another common error is not straining the mixture thoroughly enough, leaving behind bitter pieces of spices or elderberry stems that can make your syrup unpleasant to drink.

When making the date syrup component, avoid adding cold water to the dates as this won’t break them down properly – always use boiling water and let them soak for at least 10 minutes before blending.

Finally, don’t skip the lemon juice at the end, as it not only adds vitamin C but also helps preserve the syrup and prevents it from becoming too thick when stored in the refrigerator.

What to Serve With Vegan Elderberry Syrup?

This elderberry syrup is perfect drizzled over pancakes, waffles, or oatmeal for a healthy breakfast boost with all those immune-supporting benefits. You can also stir a tablespoon into your morning tea, sparkling water, or even mix it into smoothies for a fruity kick. I love adding it to plain yogurt or chia pudding as a natural sweetener that actually does your body good. During cold season, try mixing it with warm water and a squeeze of fresh lemon for a soothing drink that tastes way better than any store-bought remedy.

Storage Instructions

Refrigerate: Your homemade elderberry syrup will keep fresh in the fridge for about 2-3 months when stored in a clean glass jar or bottle. I like to use mason jars because they’re easy to pour from and you can see how much you have left. Just make sure to give it a gentle shake before each use since natural separation is totally normal.

Freeze: You can freeze elderberry syrup in ice cube trays for easy single servings – perfect for when you feel something coming on! Once frozen solid, pop the cubes into freezer bags and they’ll keep for up to 6 months. Each cube is usually about a tablespoon, which makes dosing super convenient.

Serve: Take your elderberry syrup straight from the fridge – no need to warm it up unless you want to add it to hot tea. If you’ve frozen it in cubes, just let them thaw for a few minutes or drop them directly into warm drinks. The syrup tastes best at room temperature or slightly chilled.

Preparation Time	15-30 minutes
Cooking Time	45-75 minutes
Total Time	60-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 5-10 g
• Carbohydrates: 300-350 g

Ingredients

For the elderberry syrup:

• 2/3 cup dried elderberries (high quality, organic preferred)
• 2 cinnamon sticks (or 1 tsp ground cinnamon for smoother texture)
• 1 cup homemade date syrup (see below)
• Juice from 1 lemon (about 2-3 tbsp, strained)
• 10 whole cloves (freshly purchased for maximum flavor)
• 2 tbsp sliced fresh ginger (about 1-inch piece, peeled and sliced)
• 3 1/2 cups water

For the date syrup:

• 1 generous cup pitted medjool dates (packed, makes a rich sweetener)
• Extra boiling water for soaking (helps dates soften quickly)
• 3/4 cup water

Step 1: Prepare the Date Syrup Base

• 1 generous cup pitted medjool dates
• 3/4 cup water
• Extra boiling water for soaking

Begin by preparing the date syrup since it needs time to soak and blend.

Pit the medjool dates and place them in a bowl.

Pour boiling water over the dates and let them soak for 30 minutes—this softens them quickly so they blend into a smooth, creamy syrup.

After soaking, discard the soaking water, then add the softened dates and 3/4 cup fresh water to a blender.

Blend on high for 2 minutes until completely smooth and homogeneous, creating your homemade date syrup base.

Step 2: Infuse the Elderberry Mixture

• 3 1/2 cups water
• 2/3 cup dried elderberries
• 2 tbsp sliced fresh ginger
• 2 cinnamon sticks
• 10 whole cloves

While the dates are soaking, combine water, dried elderberries, sliced ginger, cinnamon sticks, and whole cloves in a large pot.

Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover with a lid, and simmer gently for 45-60 minutes.

The liquid will reduce by approximately half as the berries and spices infuse deeply into the water.

I prefer using cinnamon sticks here rather than ground cinnamon because they create a more nuanced, complex flavor that develops beautifully during the long simmer.

Step 3: Strain and Cool the Infusion

• Elderberry infusion from Step 2

Remove the pot from heat and allow the infusion to cool to room temperature.

Once cooled, place a fine sieve over a clean bowl and carefully pour the mixture through, pressing gently on the solids with the back of a spoon to extract every drop of the precious liquid.

Discard the spent berries, ginger, cinnamon sticks, and cloves.

Let the strained liquid cool to lukewarm before moving to the next step—this prevents the date syrup from becoming overly warm when combined.

Step 4: Combine and Finish the Syrup

• Strained elderberry infusion from Step 3
• Homemade date syrup from Step 1
• Juice from 1 lemon

Pour the lukewarm elderberry liquid into a clean jar or storage container.

Add the date syrup from Step 1 and the fresh lemon juice, stirring gently but thoroughly to combine all components evenly.

The lemon juice adds brightness and acts as a natural preservative.

I find that the combination of the deep, earthy elderberries, warming spices, sweet dates, and tart lemon creates a beautifully balanced syrup that’s both therapeutic and delicious.