Elderberry Syrup (Instant Pot Version)
4 c filtered water
1 c raw honey
1 tsp cinnamon
2 tsp ginger
¼ tsp cloves
Zest from 1 lemon (optional)
Start by filling your instant pot with water, add dried elderberries, cinnamon, ginger, cloves, and zest of 1 lemon. Put the lid on your IP and set the valve to sealing, set for 8 minutes on high. When finished do a quick release.
After the you have done a quick release remove the lid, hit cancel and set the IP to saute mode on LESS or LOW. Let the syrup cook for another 10 minutes in this mode until it reduces by half. You don’t need any longer than 10 minutes.
Once done turn off your IP and pour your elderberry syrup into a strainer, use a wooden spoon to squeeze any excess liquid out of the berries. Once your done with this discard the berries and let your syrup come to room temperature.
Once at room temperature you can add your raw honey. You want to make sure that the syrup isn’t hot when you put in the honey or it can destroy some of the properties of the honey. So make sure it is cooled down all the way, usually about 15-20 minutes. Mix the raw honey to the mixture and then pour into a mason jar and store in the fridge for up to 4 weeks.
Tips: You can take the Elderberry syrup everyday for preventative measures (usually 1-2 tsp) daily or if your feeling under the weather then take 3-4 tsp daily. Also good for your kids! My kids love the flavor of it and it’s usually gone before the 4 weeks are up!
*Use Organic ingredients when feasible