A New Orleans Fall Tradition: How We Make Our Elderberry Syrup
In New Orleans, fall doesn't really start when the calendar says so. It starts the first morning you step outside and it's finally cool. That's when elderberry syrup season begins.
De Herbal Garden is a family business, and our recipes were passed down through the Mitchell family, starting with our grandmother, Corneilus Mitchell. Today we still make our elderberry syrup the old-fashioned way, by hand, in small batches, here in New Orleans.
What goes into it
Just five ingredients: water, elderberries, honey, cinnamon and cloves. No artificial flavors and nothing you can't pronounce.
How we make it
- Simmer the berries. We simmer elderberries (Sambucus nigra) in water with cinnamon and cloves until the liquid turns deep purple and the kitchen smells like the holidays.
- Strain. We strain out the berries and spices, leaving a dark, spiced elderberry tea.
- Stir in honey. Real honey turns the tea into a thick, rich syrup.
- Bottle and chill. We bottle it in small batches and keep it cold, so it's fresh when it gets to you.
A safety note if you ever make your own: elderberries should never be eaten raw. They need to be fully cooked, which is why we simmer ours low and slow.
How to enjoy it
- In hot tea. Stir a spoonful into black or herbal tea on a cool evening.
- In sparkling water. Add a splash to sparkling water with a squeeze of lime for a homemade berry soda.
- On breakfast. Drizzle it over pancakes, waffles, yogurt or oatmeal.
- On dessert. Pour it over vanilla ice cream or pound cake.
- In sea moss gel. We blend it with sea moss to make our Moss Berry Sea Moss Gel.
How much to use
We suggest 2 teaspoons a day for adults and 1 teaspoon a day for children 1 year and older. Because it's sweetened with honey, never give it to babies under 12 months. If you're pregnant, nursing or take medication, check with your healthcare provider before use.
Storage
Keep your syrup in the refrigerator for up to 30 days, or freeze it for up to a year. Tip: freeze some in an ice cube tray and drop a cube into hot tea.
From our family's kitchen to yours, we hope it becomes part of your fall tradition too.