The name of this recipe is a homage to one of my go-to cookbooks, The Joy of Cooking, where the extra-special recipes have the moniker “Cockaigne” added. The word comes from a middle-English fable meaning “luxurious and idle paradise;” or abundance! Feel free to add other delicious herbs to the recipe such as organic Vanilla Beans, Hibiscus, Allspice, Star Anise, and more!
- 1 cup dried, organic Elderberries (or 2 cups fresh elderberries)
- 1 teaspoon organic Cinnamon Chips or 2 Cinnamon Sticks
- 1 teaspoon organic whole Cloves
- 1 teaspoon organic Ginger (powder or root) or 2 Tablespoons grated fresh ginger
- 1 Tablespoon dried organic dried Orange Peel or ¼ cup fresh orange peel
- 1 Tablespoon dried organic dried Bitter Orange Peel
- 1 Tablespoon organic dried Wild Cherry Bark
- 1 Tablespoon organic dried Rosehips
- 10 whole organic Cardamom Pods
- 4-5 cups water
- Put all these ingredients into a large saucepan and heat over medium-high heat to boiling.
- Once the mixture boils, turn the heat down and simmer for 20-30 minutes.
- Pour the mixture through a sieve into a large Pyrex pitcher or glass bowl.
- The sieve will catch all the berries and bits of unground herbs.
- Press down with the back of a wooden spoon on the berries just to make sure you get all the juice out of them.
- Now add 2 cups local, raw, organic honey and stir into the juice mixture while it is still warm, but not too hot.
- You can now pour this into a jar and keep it in the fridge, or even can it in a hot water bath.
This makes about 5 cups of syrup, enough to fill a quart jar and have a little left to use fresh and warm on morning pancakes! It should keep well for several months in the fridge (if it lasts that long!)
Classic Elderberry Syrup Recipe
- 4 cups cold water
- 2 cups organic dried Elderberries
- 1 organic cinnamon stick
- 1 tsp fresh grated organic ginger root or organic dried ginger root
- raw local honey (or organic agave syrup for a vegan recipe)
- Combine the berries and herbs with cold water in a pot and bring to a boil.
- Reduce heat and allow herbs to simmer for 30 to 40 minutes.
- Remove from heat and mash the berries in the liquid mixture.
- Strain the berries and herbs through cheesecloth and squeeze out the juice.
- Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined. Do not boil!
- Bottle in a sterilized glass.
I love cookbooks! Cooking and creating in the kitchen is my bliss. My approach to herbal recipe-making tends to be inspired by decades of kitchen experiments. While a simple elderberry syrup is quite functional and elderberries are delicious on their own, I couldn’t help but fiddle around until I’d crafted my own version of a classic elderberry syrup—full of extra herbal goodness and spicy flavor.
Elderberries are used this time of year to support immune health.* This syrup is wonderful when sipped for herbal purposes, but it is also amazing as a pancake or waffle syrup or used in place of a simple syrup in a delicious cocktail. I like to pour about ¼ cup in a tall glass or pantry jar and fill with ginger ale or club soda for a refreshing beverage!
This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts. These glass pantry jars and amber bottles are great choices.
Note: This blog was originally published in 2015. Because it’s so popular, we decided to update it for you. Enjoy!
Courtesy of Mountain Rose Herbs