Fermented Elderberry Syrup: How to Make and Use It

Fermented Elderberry Syrup: How to Make and Use It-Elderberry syrup is a versatile addition to any pantry. While many people turn to elderberry for its medicinal properties, the culinary uses of elderberry are often overlooked. Elderberries can be transformed into a rich, flavorful syrup that is perfect for drizzling over pancakes, mixing into cocktails, or even adding to vanilla ice cream. In this article, we will discuss how to make fermented elderberry syrup and ways to use it in your cooking.

Elevating the Humble Elderberry

Elderberries are not commonly used in cooking, despite the fact that there are hundreds of species of berries available in North America alone. Berries are finicky and can bruise easily or have a short shelf life. As a result, some berries are not in high demand, and elderberries are often relegated to the cold and flu section of the grocery store.

However, elderberries have a rich culinary history and should not be overlooked. Elderberry syrup is easy to make and can be used in a variety of dishes. The intense berry flavor is a welcome addition to any meal or drink.

Where to Find Elderberries

Elderberries are more likely to grow in USDA hardiness zones 3-8, but they can also be found online from sources such as Foraged Market and Northwest Wild Foods. Black elderberries, either American or European, are the best for syrup making, but blue elderberries can also be used. Red elderberries have toxic seeds and are not recommended for consumption.

Safe Handling of Elderberries

While the leaves and stems of elderberry plants are toxic and should not be consumed, the berries themselves can be used in cooking and can be made into syrup. If you buy fresh or frozen elderberries, make sure to remove any stems or leaves before using them.

For the Best Flavor, Ferment, Don’t Cook

Fermenting elderberries with sugar produces the richest tasting syrup. The fermentation process takes time, but it is hands-off and produces a sweet-tart syrup with a wine-like finish. While the amount of sugar used may seem excessive, it is necessary to feed the naturally occurring yeast on the elderberries. Cooking the berries will give them a more muted taste and will reduce the brightness of the elderberry.

Ways to Use Fermented Elderberry Syrup

Fermented elderberry syrup can be used in a variety of ways. A teaspoon mixed with sparkling water is a refreshing non-alcoholic drink, or you can substitute elderberry syrup for kir liqueur in a Kir Royale cocktail. Drizzle the syrup over pancakes, waffles, or crepes for a fruity breakfast treat. A little drizzle on vanilla ice cream or yogurt will add a burst of flavor.

Fermented Elderberry Syrup

• PREP TIME/10 mins
• FERMENTATION TIME/336 hrs
• TOTAL TIME336 hrs 10 mins
• SERVINGS72 (1-teaspoon) servings
• YIELD/1 1/2 cups

Note: Fermentation time is 2 weeks.
This recipe was inspired by Marie Viljoen's "Forage, Harvest, Feast”, but the sugar has been reduced here. 
Elderberries are medicinal plants, and as such, should be consumed in moderation. It’s not advisable to eat more than a spoonful of the cooked or fermented elderberries a day, as they can cause digestive problems. 
This recipe will not work with dried elderberries; use only fresh or frozen. Pick out all of the steams and leaves, using the tips here.
Since the recipe uses weight to measure out how much sugar and elderberries to use, this can easily be scaled. Less than a pound and a half of elderberries? Weigh them out and weigh out the corresponding amount of sugar, and vice versa if you need to! My ratio by weight is 1:1, which takes all the guesswork out of making this syrup.

Ingredients

1. 450 grams black elderberries, from 1-1/2 pounds frozen elderberries (if frozen, rinse and then thaw overnight in the fridge)
2. 450 grams (2 cups plus scant 1/4 cup) sugar

Special Equipment

1. 2-quart glass jar
2. Fine mesh strainer
3. Cheesecloth

Method

1. Prep the elderberries:

If using frozen elderberries, rinse them with cool water and then place them in a fine mesh strainer suspended over a bowl so that they are not sitting in any liquid as they thaw. Place in the refrigerator and let thaw overnight.

2. Combine the elderberries and sugar:

The next day, in a large (2 quart) clean, sterilized jar, alternate layers of sugar and berries, starting with the sugar (this helps ensure an even distribution of the two ingredients). Loosely close the lid (if a screw cap, do not tighten all the way; if a rubber ring style closure, remove the rubber ring and close the lid without securing). Shake the jar to coat the berries in sugar. Place in a cool, dark place like the pantry.

SIMPLE TIP!
It may seem like a lot of sugar, but it’s needed to boost the fermentation.

3. Monitor the progress:

On the following day, give the jar a shake to help move more of the sugar around. You may or may not see any juices from the berries emerging today. 

On days 3 through 5, there should be a substantial amount of liquid being drawn out of the berries. You might start to see fermentation (see note about how to tell if your syrup is fermenting in the headnotes and what to do if it’s not) by day 4.

SIMPLE TIP!
If you do not notice any fermentation bubbles after 4-5 days, a spoonful of yogurt whey or liquid from another unpasteurized fermented beverage should help kickstart the fermentation.

4. Let ferment:

Once the fermentation has started, you can open the container and gently stir the mixture as some sugar may have settled at the bottom. The mixture should be gently bubbling after a week to a week and a half.

Check on the jar every day as it ferments. 

SIMPLE TIP!
If you see a tiny patch of white mold on one of the berries on the surface, simply spoon it off, discard, and continue fermentation in the refrigerator.

 

5. Strain:

At the two week mark (as long as your mixture has been bubbling for at least a week, if not, wait another week until doing this step), strain the berries from the liquid. My syrup yielded about 1 1/2 cups; your yield may vary. 

SIMPLE TIP!
You may wind up with some undissolved sugar in the bottom of your jar. Simply discard it.

6. Bottle and store:

Transfer the syrup to an airtight bottle, like a swing top, and store in the refrigerator. Berries can be transferred to an airtight container and also stored in the refrigerator. Both will last at least 3 months, or 1 year if frozen. 

SIMPLE TIP!
The pressure may build up in your sealed, refrigerated bottle over time if you don’t open it up for a few weeks. It’s no big deal, but if you open the bottle and get a whoosh of air, know that it’s totally fine.

Conclusion

Making fermented elderberry syrup is a hands-off process that results in a rich, flavorful syrup that can be used in a variety of dishes. Elderberries are an underutilized ingredient in cooking, but their intense berry flavor is a welcome addition to any meal. Whether you’re using elderberry syrup in cocktails or drizzling it over pancakes, this versatile ingredient is sure to elevate your cooking.