During the summer, like everyone else in Paris, I get outta town for a long break. I often visit friends who live in the country in nearby in the Seine-et-Marne, a region a little over an hour from Paris.
You probably know about the famous cheese from there, brie de Meaux, which is sold in big, gooey rounds at most of the markets in the area. There’s a big one on Sunday mornings in Coulommiers, but I prefer the smaller but better market on Saturdays, in the town of Provins, which featuresproducteurs, the folks who grow and sell their own fruitsand vegetables.
Elderberries are pretty prolific and although I’ve not seen them in any markets, the friends who I stay with have a huge tree and if you’re a spry climber, you probably can pick more than you know what to do with all at once.
The difficulty in preparing elderberries, or as they call them in France, sureaux, are picking the tiny berries off the microfiber-like stems. (Earlier in the season, the blossoms can be turned into elderflower fritters or elderflower syrup.) The berries appear in spidery tufts on the farthest end of the branches and I nearly chopped down my friend’s tree trying to get the ripest berries way-high up at the top. And I almost killed myself using their pre-war ladder…and that’s pre World War I, mind you.
But I need to keep busy even when I’m relaxing on vacation, which is my very own French-American paradox, and when I saw the giant elderberry tree practically awash with tiny purple berries behind the house I was staying at, I couldn’t resist hauling out the ladder and spending a good couple of hours clipping away. Unfortunately the berries that caught my eye were higher up than I thought from down below, and I ended up perched too-high up on that rickety ladder with a saw and clippers, risking my life for the little buggers.
The gorgeous syrup is great in a glass of sparkling water over ice, dripped some over plain yogurt, atop a bowl of vanilla ice cream, or use it to make an lively kir. And hello pancakes and waffles! You can also use the berries to make Elderberry jelly.
Once you get them down off the tree, the fun just keeps coming and coming. You need to pluck the little purple berries off the branches. But too often a little bit of the delicate stem usually comes off with them and that needs to be removed if you’re going to toss them in a compote or a crisp. It’s picky work, but the rewards are delicious.
Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking. If you live somewhere where huckleberries are available, you could use them instead.
- 2 pounds (1kg) elderberries, (see note below), woody stems removed and rinsed
- 4 cups (1L) water
- 2 1/2 cups (500g) sugar
- one nice-sized squirt of freshly-squeezed lemon juice
Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.
Pass through a food mill, then discard the skins.
Pour the juice back into the pot (I use a fine-mesh strainer again at this point), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a squeeze of lemon juice. Cool completely.
Pour into a bottle or jar and store in the refrigerator.
Notes
Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, consult your local cooperative extension before consuming.
Storage: In the refrigerator, I’ve kept this syrup up to one year. If it shows any signs of mold, scrape it away, and bring the syrup back to a full boil again.
FAQs
This syrup should keep well for at least two weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more.
Is homemade elderberry syrup safe? ›
Elderberries can be toxic when eaten raw but are safe to eat when cooked. The standard preparation method of boiling them down to make a “syrup” or “gummy” makes them safe to eat (figure 1).
Is it OK to take elderberry syrup everyday? ›
Elderberry supplements seem to have few risks when used daily for up to five days. The safety of its long-term use is unknown. Risks. Never eat or drink any product made from raw elderberry fruit, flowers, or leaves.
How long to cook elderberries to remove toxins? ›
To neutralize toxins, specifically cyanide-inducing glycosides, heat treatment is a must. Boiling elderberries for at least 30 minutes is the go-to method. This ensures the destruction of harmful compounds. Steaming or baking can also do the trick, as long as the berries reach a high enough temperature.
Is homemade elderberry syrup better than store bought? ›
Homemade Elderberry Syrup vs Store Bought
By comparison, my homemade syrup is about a quarter of the price of over-the-counter options. The other draw back of over-the-counter versions is the sweetener, usually it's glucose. My recipe uses raw honey as a sweetener, which has so many healing properties.
Can you take too much homemade elderberry syrup? ›
Are There Elderberry Side Effects? There is a downside to consuming too much elderberry, and that is an upset stomach. Just like with any high fiber fruit, eating too much can cause stomach pain, upset stomach, and diarrhea.
What not to mix with elderberry? ›
Because elderberry may stimulate the immune system, it could interfere with medications taken to suppress the immune system. These medications include corticosteroids (prednisone) and medications used to treat autoimmune diseases. People with organ transplants should also avoid elderberry.
Why is elderberry syrup not FDA approved? ›
All elderberry products available in the US (most contain black elderberry) are considered herbal supplements; they are not FDA-approved for any indication. As with all herbal supplements, the potency and purity of elderberry products is unknown.
What is the healthiest way to consume elderberry? ›
The most popular way to use fresh elderberries is to cook them into a syrup or extract used to support your immune system. With this step-by-step homemade elderberry syrup recipe, you can make your own tincture whenever you want to give your immune system a little extra TLC.
Are there negative side effects of elderberry? ›
The uncooked berries, leaves, bark, and roots of the elderberry plant contain the chemicals lectin and cyanide, which can cause nausea, vomiting, and diarrhea.
Cardiovascular disease risk biomarkers and liver and kidney function are not altered in postmenopausal women after ingesting an elderberry extract rich in anthocyanins for 12 weeks.
What form of elderberry is most effective? ›
Our Top Recommendations
- Best Overall: Bold Botanica Bold Elderberry Elixir.
- Also Great: Sambucol Black Elderberry Syrup.
- Best Value: Gaia Herbs Black Elderberry Syrup.
- Best Gummy: MegaFood Elderberry Immune Support Gummies.
- Best Capsule: Life Extension Black Elderberry + Vitamin C.
Rich in Vitamin C: While the cooking process destroys the natural vitamin C content in elderberries, adding lemon juice and/or citric acid to the syrup can compensate for this loss. Vitamin C strengthens the immune system and helps fight off infections.
Can you overdo elderberry? ›
The elderberry plant contains a chemical that produces cyanide in the leaves or other plant parts and in the unripe green fruit. This can cause nausea, vomiting, and diarrhea, or more serious side effects if consumed in large quantities.
How long does elderberry syrup last in the fridge? ›
HOW LONG DOES ELDERBERRY SYRUP LAST? Once open, store in fridge and enjoy syrup and shrub within 4 months and the juice within 4 weeks. Of course some people report open syrup & shrub keeping well for more than a year in the fridge.
How to tell if elderberry syrup has gone bad? ›
As always, we recommend you keep an eye on the consistency, taste and smell of the syrup. Do not consume if it starts growing white mold, smells bad, tastes bad or fizzes upon opening.
How to preserve homemade elderberry syrup? ›
Store jars of elderberry syrup in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should not flex up or down when pressed. 15. Refrigerate jars upon opening and consume contents within 14 days.
Should homemade elderberry syrup be refrigerated? ›
We get asked all the time, “Do I need to refrigerate my syrup?” And the answer is YES!
How long does elderberry syrup last with alcohol in it? ›
For a longer shelf life, add 80 proof alcohol to the cooled syrup. Stir, seal in a jar or a flip-top bottle, and keep for six months in the fridge. To use: Add elderberry syrup to any hot or cold drink and stir. Take as often as symptoms persist.
