There are directions given for using frozen or fresh berries in this recipe. You cook them like you would the dried ones, no need to cook before making the recipe.

If you select the button to double or triple the recipe the amounts in the parenthesis stay the same. Maybe that’s what you’re seeing? Otherwise the recipe reads ? cup dried elderberries (or 1 and 1/3 cups fresh or frozen)

You would need to use an elderberry syrup recipe that’s specifically made for canning to be safe. The processing may also destroy some of the beneficial nutrients in the honey. The sugar in canning recipes acts as a preservative and the elderberry syrup won’t last as long without it. You can always freeze it though for a longer shelf life.

The link is fixed now!

Elderberry is usually considered safe for that age, but you can always consult with their healthcare provider if you have any concerns.

Thanks!!

Thank you!
P.S. I made the syrup last night for a nasty bug I came down with and I’m feeling better in less than 24 hours. Still a long way to go, but, better for sure!

Grating it helps it to infuse better into the elderberry syrup since more of the ginger is exposed.

The liquid doesn’t really reduce in the Instant Pot version so you may need to use more per dose.

You don’t have to simmer it for 45 minutes, just until the liquid is reduced by half. If it’s still evaporating too fast you could leave the lid partially on. The important thing is for the steam to escape so the mixture can reduce and release the toxic cyanogenic glycosides. It’s safe to take as is, you just wouldn’t need to use as much.

Katie has a recipe for aronia berry syrup here if you don’t want an elderberry syrup. https://wellnessmama.com/remedies/aronia-berry-recipes/

If you double or triple the recipe you would also double or triple the amount of elderberries.

The fresh elderberries should be tripled if you’re tripling the recipe.