This recipe on how to make your very own immune-supporting elderberry syrup came to us from Dr. Chris Martenson. It makes two quarts of syrup and is enough for a family for weeks.

When you make your own elderberry syrup, it is important to store the finished syrup in dark bottles in the refrigerator because it can ferment over time. Store a week’s worth (1-2 pints) in the fridge and freeze the rest.

Always check with your healthcare provider before taking medications and supplements.


• 1 lb of dried elderberries
• 1 cup of raw local honey


  1. Place elderberries in 3 quarts of water and bring to a boil, then simmer for 45 minutes.
  2. Strain liquid into a bowl with a strainer, cheesecloth, or cider bags.
  3. Place elderberries back into your pot and add 1-1.5 quarts of water and boil again and repeat steps 1 and 2.
  4. Let liquid cool slightly and then mix in 1 cup of honey until it dissolves into the mixture.
  5. Pour the mixture into your containers – some for immediate use and some for the freezer.

The dosage (1 oz shot glass):
• 1x/day for prevention
• 3x/day for early symptoms
• 5x/day with active infection

Please note: Babies should not be given honey as it can contain Clostridium botulinum spores which can cause infant botulism.