Elderberry Syrup

Why Our Elderberry Syrup Is now 
Shelf-Stable
We’ve updated our elderberry syrup recipe to make it easier to keep on hand. It’s now prepared as an oxymel—a traditional blend of vinegar, honey, and herbs. The vinegar lowers the pH and honey adds natural preservation, so the syrup stays shelf-stable without any artificial ingredients.
Double Extracted • Shelf Stable 
• Small Batch
This season’s elderberry syrup is made with my strongest formula yet. I ran completely out of my homegrown elderberries because you all bought every last jar faster than I expected, so this batch is made with high quality dried berries. Elderberries cost more this year, but I refuse to water anything down or change the way I make things. The quality has to stay the same.
Each batch is double extracted.
I start with a warm apple cider vinegar infusion to pull out the full mineral profile, then follow with a slow stovetop simmer with cinnamon, ginger and cloves. When both extractions are combined with raw local honey, it creates a rich, potent syrup that is naturally shelf stable and full of depth and flavor.
There are no fillers and no preservatives.
Just berries, honey, herbs and intention.
If you have used my elderberry syrup before, you already know why this recipe stays exactly the same. Strong. Simple. And made with care.
Ingredients: Elderberries, raw local honey, apple cider vinegar with the mother, cinnamon, ginger, cloves, filtered water.
• No artificial preservatives 
• No artificial sweeteners
• 8oz