Homemade Elderberry Syrup (in the Instant Pot)

I’ve been making elderberry syrup for quite a while off and on.  Currently, there is a whole lot going on in the world regarding the Corona Virus (COVID-19).  Many, many people are panicked and there is a lot of hysteria happening.  Weird things are sold out like toilet paper, paper towels, oats (?!), and other things.  I was in my store today and many shelves were completely empty.  I think there is a whole lot of “group think” going on right now.  Also, schools are closing all over the United States, and whole states are shutting down the government agencies.  I pretty much think this is crazy, but I decided last night that it doesn’t hurt to do some simple things to strengthen our immune systems  and protect against illness.  We are all started Vitamin C and we have been taking high quality fish oil (I take fermented cod liver oil), magnesium, Vitamin D3, and elderberry syrup/gummies!  I also drink Kombucha and we have other fermented foods and drinks.  These are full of probiotics!  

What are the benefits of elderberry syrup?  

The information below came straight from WebMD and Healthline.

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A few things to keep in mind.

Elderberries cannot be eaten uncooked or unripe.  They can cause diarrhea and vomiting and sometimes more serious issues.  

It’s a diuretic so be careful how much you take.  

Remember that results will be different for everyone.  

Talk with your health care professional about whether or not this is a good idea for you!


Here’s how to make it in the instant pot!


  • 2 cups of organic dried elderberries (they are kind of hard to find right now, but I found some in my local health food store)
  • 6 cups water 
  • The zest and juice of one lemon
  • The zest and juice of one orange
  • 2 tsp whole cloves
  • 2 tsp whole allspice
  • 1 knob of fresh ginger, diced
  • 2 cinnamon sticks
  • 2 tsp lavender flowers (fresh or dried)
  • 1 1/2 cup raw honey (more or less to taste)


  1. Place all ingredients (except the honey) in the instant pot.  
  2. Cook on manual, high pressure for 10 minutes.
  3. Natural pressure release for 10 minutes.
  4. When finished, strain the juice into a jar.  Discard the berries and other things.  
  5. Once it is room temperature, stir in honey.  It’s best to wait until it’s not hot anymore because heat pasteurizes the honey and you lose some of the benefits.  


You can use the syrup in many things.

  • Take it straight.  
  • Use it in some sparkling water.
  • Use it in tea.
  • Use it in homemade kombucha (I plan on doing this soon).  
  • Pour over pancakes and waffles.  


I’ll be back later to share my gummy recipe!

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