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:

• 3 1/2 cups water
• 2/3 cup dried elderberries (use 1 1/3 cups if fresh or frozen)
• 2 tbsp sliced fresh ginger
• 2 cinnamon sticks (or 1 tsp ground cinnamon)
• 10 whole cloves (or 1/2 tsp ground cloves)
• 1 cup homemade date syrup
• Juice from 1 lemon

For the date syrup:

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

Step 1: Simmer the Elderberries and Spices

• 3 1/2 cups water
• 2/3 cup dried elderberries (use 1 1/3 cups if fresh or frozen)
• 2 tbsp sliced fresh ginger
• 2 cinnamon sticks (or 1 tsp ground cinnamon)
• 10 whole cloves (or 1/2 tsp ground cloves)

In a medium pot, pour in 3 1/2 cups water.

Add the dried elderberries, sliced fresh ginger, cinnamon sticks, and whole cloves.

Bring the mixture to a boil over medium-high heat.

Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 45 minutes to 1 hour, until the liquid is reduced by almost half.

This allows the flavors to meld and the beneficial compounds to be extracted from the berries and spices.

Step 2: Strain and Cool the Elderberry Mixture

Remove the pot from heat and allow the elderberry mixture to cool slightly.

Set a sieve over a bowl or a large measuring cup and pour the mixture through it.

Using the back of a spoon, press the berries and spices to extract as much liquid as possible.

Discard the solids and let the strained liquid cool to lukewarm.

Step 3: Incorporate Date Syrup and Lemon Juice

• 1 cup homemade date syrup
• juice from 1 lemon

Once the elderberry liquid has cooled to lukewarm, stir in the homemade date syrup and fresh lemon juice.

Mix well to combine all the flavors.

I like to add the lemon juice at this point as it brightens up the syrup and balances the sweetness from the dates.

Step 4: Prepare Homemade Date Syrup

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

While the elderberry mixture is simmering, pit the medjool dates if they are not already pitted and place them in a bowl.

Pour enough boiling water over the dates to cover them and let soak for 30 minutes to soften.

After soaking, discard the soaking water.

Add the softened dates and 3/4 cup fresh water to a high-powered blender and blend until completely smooth, about 2 minutes.

This creates a natural, sweet date syrup that can also be used in other recipes.

Step 5: Bottle and Store the Elderberry Syrup

Pour the finished elderberry syrup into a large glass jar with a tight-fitting lid.

Store it in the refrigerator.

Take daily as desired for its immune-boosting properties.

For extra freshness and potency, I recommend making small batches regularly and using fresh ingredients whenever possible.