Organic Elderberry Syrup with Mullein

When cold and flu season rolls around, finding natural ways to support your family’s health can feel overwhelming. Between work deadlines, school pickup schedules, and everything else on your plate, who has time to research complicated herbal remedies or make multiple trips to specialty stores?

That’s where this elderberry syrup with mullein comes in handy. It combines two time-tested herbs into one simple syrup that’s easy to make at home, gentle enough for kids, and much more affordable than store-bought versions.

What Kind of Elderberries Should I Use?

For this syrup, you’ll want to stick with dried elderberries rather than fresh ones, as they’re more concentrated and shelf-stable. You can find dried elderberries at most health food stores, online, or you can dry your own if you have access to fresh elderberry clusters. Make sure you’re using Sambucus canadensis (American elderberry) or Sambucus nigra (European elderberry), as these are the safe varieties for consumption. Avoid red elderberries completely, as they can be toxic. When shopping, look for berries that are deep purple-black in color and free from stems, since elderberry stems and bark contain compounds that can cause stomach upset.

Options for Substitutions

This healing syrup recipe offers some room for customization based on what you have available:

• Dried elderberries: Fresh elderberries can work too – just use about 2 cups instead of 4 cups dried. You can also substitute with dried blueberries or blackberries, though the immune-boosting properties won’t be quite the same.
• Fresh ginger: If you only have ground ginger, use 1 teaspoon instead of the 2 tablespoons fresh. Dried ginger root works well too – just use about 1 tablespoon.
• Raw honey: Maple syrup, agave nectar, or regular honey all work as sweeteners. Start with 3/4 cup and adjust to taste since sweetness levels vary.
• Mullein leaf: Don’t have mullein? You can leave it out entirely or substitute with marshmallow root or licorice root for similar soothing properties.
• Whole cloves: Ground cloves work fine – just use 1 teaspoon instead of the whole tablespoon. You could also swap with allspice berries for a similar warm spice note.
• Cinnamon sticks: Ground cinnamon is perfectly fine to use instead. The sticks just make straining easier, but the flavor will be the same.

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 both the elderberries and mullein – keep it at a gentle simmer to preserve their healing properties.

Another common error is adding honey while the mixture is still hot, as high temperatures can break down honey’s natural enzymes and reduce its health benefits, so always let your strained liquid cool to room temperature first.

Don’t skip the straining step or rush through it, because any leftover plant material can make your syrup bitter and gritty – use a fine mesh strainer or cheesecloth and press the solids gently to extract maximum liquid.

Finally, store your finished syrup in the refrigerator in a clean glass jar, as this natural remedy doesn’t contain preservatives and will only keep for about 2-3 months when properly stored.

What to Serve With Elderberry Syrup?

This elderberry syrup is perfect for mixing into warm water or herbal tea when you’re feeling under the weather or just want a cozy drink. You can also drizzle it over pancakes, waffles, or yogurt for a healthy breakfast boost with all those immune-supporting benefits. I love adding a spoonful to sparkling water for a refreshing drink, or mixing it into smoothies for extra flavor and wellness support. During cold season, try stirring it into hot lemon water with a bit of fresh ginger for the perfect soothing remedy.

Storage Instructions

Refrigerate: Your homemade elderberry syrup will keep fresh in the refrigerator for up to 2 months when stored in a clean glass jar or bottle. I like to use mason jars since 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: This syrup freezes really well if you want to make a big batch during elderberry season. Pour it into ice cube trays for easy single servings, or freeze in small glass jars leaving about an inch of headspace. It’ll keep in the freezer for up to 6 months and thaws quickly when you need it.

Portion: I love dividing my syrup into smaller jars right after making it – maybe 4-ounce jars that last about a week each. This way you’re not constantly opening and closing one big container, which helps keep it fresher longer. Plus, smaller jars are perfect for gifting to friends and family during cold season!

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 6-10 g
• Fat: 2-5 g
• Carbohydrates: 300-350 g

Ingredients

For the syrup base:

• 4 cups dried elderberries
• 2 tbsp fresh ginger, grated
• 1 tbsp whole cloves
• Peel from 1 lemon
• 3 cinnamon sticks or 1/2 tbsp ground cinnamon
• 1/2 cup mullein leaves
• 8 cups water

For sweetening:

• 1 cup raw local honey (or your chosen sweetener)

Step 1: Prepare the Elderberry Mixture

• 4 cups dried elderberries
• 2 tbsp fresh ginger, grated
• 1 tbsp whole cloves
• peel from 1 lemon
• 3 cinnamon sticks or 1/2 tbsp ground cinnamon
• 1/2 cup mullein leaves
• 8 cups water

In a large pot, combine the dried elderberries, grated fresh ginger, whole cloves, peel from one lemon, cinnamon sticks (or ground cinnamon), mullein leaves, and water.

Stir to mix all ingredients well.

I always make sure to use fresh ginger and whole spices here—they really deepen the flavor of the syrup.

Step 2: Simmer the Mixture

• elderberry mixture from Step 1

Place the pot over high heat and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes.

This will infuse the water with all the flavors and beneficial compounds from the ingredients.

Step 3: Cool and Strain the Syrup Base

• simmered elderberry mixture from Step 2

After simmering, remove the pot from heat and allow the mixture to cool to room temperature.

Once cooled, strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl or pot, pressing the berries with the back of a spoon to extract as much liquid as possible.

Step 4: Sweeten the Syrup

• 1 cup raw local honey (or your chosen sweetener)
• strained elderberry liquid from Step 3

Once the liquid has cooled completely, stir in the raw local honey (or your chosen sweetener) until fully dissolved.

Do not add the honey while the liquid is hot, as this can destroy some of its naturally beneficial properties.

Personally, I always use local honey for more immune-boosting benefits!

Step 5: Bottle and Store the Elderberry Syrup

Sanitize glass jars or airtight containers by washing them in warm soapy water and thoroughly drying them.

Pour the finished elderberry syrup into the jars or containers, seal them tightly, and store in the refrigerator.

The syrup will keep for about two months.

I like to label my jars with the date so I can keep track of freshness!