Vegan Instant Pot Elderberry Syrup
Vegan Instant Pot Elderberry Syrup
Every year, there seems to be a little confusion about what an elderberry is. It’s an understandable question. It is extremely important to be educated on what you are taking and giving to your family! Those of you who have followed me for some time, you know I like to do some diggin’ to bring you facts. Here are some facts and useful information Elderberry.
Don’t forget that I also have an Instant Pot Elderry Syrup recipe as well. It’s similar to this one, but not vegan. Go check it out!
What exactly is Elderberry?
Elderberry actually comes from a tree (typically the Sambucus Nigra tree, native to Europe, is the main source of elderberry). Back in the day, elderberries were commonly used to make a medicinal syrup that was then used to treat cold and flu like symptoms.
It’s also been noted that many people believe taking elderberry syrup can also help boost immune systems, which is why this syrup is so popular during the winter months.
Many believe that it has other healing powers such as improving vision and lowering cholesterol. If you’ve been on the hunt for an option that is more natural than those over-the-counter medicines, Elderberry Syrup needs to become a staple in your home!
It’s Cheap!
Elderberry syrup has become so popular that you can now purchase it off the shelves in most grocers and drug stores. Before you venture out and spend money on manufactured elderberry syrup, why not save your hard earned money and make it yourself? Plus, this elderberry recipe is VEGAN! Try finding that option in the store!
Disclaimer: I am not a doctor, pharmacist or medically licensed professional. Make certain to always read directions and check with a professional if you have any questions about the use of elderberry syrup. It’s always better to be safe than sorry.
Vegan Instant Pot Elderberry Syrup
Obviously, you are going to need an Instant Pot to create this Vegan Instant Pot Elderberry Syrup. If you don’t have one, here are some great options that I highly recommend. In fact, I love them so much that I have four (yes, 4!) of them! I have various sizes that I use for various recipes, but if something is tried and tested, it deserves a place in my kitchen.
Ingredients
1 cup dried elderberries
1/2 cup agave
1 tsp lemon zest
1/2 tbsp cloves
1 tsp orange zest
lemon juice from 1 lemon
1/2 tbsp fresh ginger sliced
orange juice from 1 orange
1 cinnamon stick
2 cups water
6-8 mint leaves (optional)
fine mesh sieve or cheesecloth
To Thicken:
1/2 tsp citrus pectin (this is the brand I used)
1/2 tsp calcium water (follow the directions on the universal pectin)
Once you have your Instant Pot and all your ingredients, it’s time to start making this super simple Vegan Instant Pot Elderberry Syrup recipe!
9
Pomonas Pectin Universal 3 PackElderberries Whole, European Elder Berries, 1 Pound Bulk, Frontier
**Makes: 1 pint
Directions:
1) Combine all the ingredients for the elderberry syrup in the Instant Pot.
2) Close the lid and turn the pressure valve to “sealing”.
3) Cook the elderberries for 7 minutes on high pressure using the “Manual” or “Pressure Cook” setting. Release the pressure using a quick release.
4) Place a fine mesh sieve or cheesecloth over a large bowl. Pour the elderberry syrup into the sieve to drain the syrup into the bowl.
5) Use the back of a spoon to smash the elderberries and push out any additional liquid the berries may have absorbed.
6) At this point, you can either pour the syrup back into the Instant Pot to thicken or you can pour into a jar to cool on the counter.
7) To thicken the syrup, turn the Instant Pot to “Sauté” and pour syrup back into the Instant Pot.
8) Whisk in the pectin until it is completely dissolved. Then whisk in the calcium water. Stir for a minute then turn off the Instant Pot.
9) Pour the syrup into a jar. Let it sit on the counter to cool to room temperature, them close the lid and place in the refrigerator. The syrup will thicken in the refrigerator.
Notes:
* Some of the liquid will evaporate while thickening. If you do not thicken the syrup, you will produce a little more than 1 pint of syrup.
* Take 1 tsp a day as needed.
* Store in the refrigerator. It should last for 2-4 weeks.
* Do not dip the spoon into the jar as shown in the video (that was just to show the thickness). Pour the syrup into the spoon. This will help the syrup last longer.
So as you can see, there’s no more rushing to the store; no more running out last minute to purchase a hundred dollars in medication to battle each ailment; no more searching the aisles for over-the-counter medicines; no more searching and reading trying to see if the syrup that you can buy is actually vegan or not. Seriously, this recipe is the best!
Once this Vegan Elderberry Syrup is made, how long should I keep it in the fridge?
Once made, store in the fridge immediately. If stored properly in a sealed container, it should have a lifespan of anywhere from 2 to 4 weeks!
Is it possible to freeze Elderberry Syrup?
While I have not frozen it myself, I would think that if you froze it in an airtight container, there should be no issues. The consistency may vary once thawed, so that is something to keep in mind.
Gummies
Don’t forget you can take this recipe and use it to make my Vegan Instant Pot Elderberry Gummies too!
Don’t Forget To Print Out The Recipe! Also you can watch on my youtube and subscribe!
Vegan Instant Pot Elderberry Syrup
If you’ve been on the hunt for an option that is more natural than those over-the-counter medicines, Elderberry Syrup needs to become a staple in your home!
Ingredients
- 1 cup dried elderberries
- 1/2 cup agave
- 1/2 tbsp cloves
- 1/2 tbsp fresh ginger sliced
- 1 tsp lemon zest
- 1 tsp orange zest
- lemon juice from 1 lemon
- orange juice from 1 orange
- 1 cinnamon stick
- 2 cups water
- 6-8 mint leaves optional
- fine mesh sieve or cheesecloth
- To Thicken:
- 1/2 tsp citrus pectin
- 1/2 tsp calcium water follow the directions on the universal pectin
Instructions
- Combine all the ingredients for the elderberry syrup in the Instant Pot.
- Close the lid and turn the pressure valve to sealing.
- Cook the elderberries for 7 minutes on high pressure using the "manual" or "pressure cook" setting. Release the pressure using a quick release.
- Place a fine mesh sieve or cheesecloth over a large bowl. Pour the elderberry syrup into the sieve to drain the syrup into the bowl.
- Use the back of a spoon to smash the elderberries and squeeze would any liquid they may have absorbed.
- At this point you can either pour the syrup back into the Instant Pot to thicken or you can pour into a jar to cool on the counter.
- To thicken the syrup, turn the Instant Pot to sauté and pour syrup back into the Instant Pot.
- Whisk in the pectin until it is completely dissolved. Then whisk in the calcium water. Stir for a minute then turn off the Instant Pot.
- Pour the syrup into a jar. Let it sit on the counter to cool to room temperature, them close the lid and place in the refrigerator. The syrup will thicken in the refrigerator.
Notes
* Some of the liquid will evaporate while thickening. If you do not thicken the syrup you will produce a little more than 1 pint of syrup.
* Take 1-1 tsp a day as needed.
* Store in the refrigerator. It should last for 2-4 weeks.
*Do not dip the spoon into the jar as shown in the video (that was just to show the thickness), pour the syrup into the spoon. This will help the syrup last longer.
Nutrition Information:
Yield: 2 pints Serving Size: 1Amount Per Serving: Calories: 772Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 170mgCarbohydrates: 194gFiber: 19gSugar: 110gProtein: 8g
***I am not a Dr or nutritionist. We have tried to calculate nutrition the best we can. It may or may not be accurate. See a medical professional if you have questions. ***
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