Elderberry syrup with echinacea recipe by Rachel de Thample

  • 10 x 50ml servings

Give your immune system a boost with this elderberry syrup recipe.

Elderberry syrup with echinacea recipe by Rachel de Thample

Both elderberries and echinacea are powerful immune system boosters and have been used to prevent and treat colds and flus for many years, according to chef, forager and food writer Rachel de Thample.

“Ginger is also added for its antimicrobial, antibiotic and anti-inflammatory properties. Mix all of these immune powerhouses together to give your nasty cold or flu a good beating!” she says.



  • Elderberries 50g dried or 100g fresh
  • Filtered or mineral water 500ml
  • Echinacea 1/4 cup dried echinacea root or 1 tsp echinacea tincture
  • fresh ginger 3cm, peeled and thinly sliced
  • Cinnamon stick 1
  • Cloves 6
  • Orange 1, zest and juice
  • Raw honey 125g


  • Step 1

    Put the elderberries and water into a saucepan along with the echinacea (if using the root), ginger, cinnamon, cloves and orange zest and juice. Bring to a rolling boil, then turn down the heat and simmer for 30 minutes or until the consistency of maple syrup. It should be thick enough to coat the back of a spoon.

  • Step 2

    Leave to cool, then strain everything through a fine sieve lined with a muslin cloth (one you don’t mind being stained purple!). Whisk in the honey, and the echinacea if using tincture.

  • Step 3

    Pour into sterilised bottles and store in the fridge for up to 3 months.

  • Step 4

    If you start to feel a cold or flu coming on – or even if you’re just around people who are sick – take a few tablespoons of this throughout the day. If you do get sick, you can take a spoonful every couple of hours. Avoid taking it for more than a week or two at a time, however, as you also need to give your body a break from the herbs and maximise the therapeutic window.

Tonics & Teas by Rachel de Thample is published by Kyle Books, priced £9.99. Photography by Ali Allen.