Instant Pot Elderberry Shrub is super easy to make and perfect for cold and flu season. It has elderberries, apple cider vinegar, and oregano to help boost the old immune system.
One of my good friends started making elderberry syrup for cold and flu season, and she recently shared a jar with me. Darrol and I love it! We were doing a shot of her syrup the other day, and that great berry flavor got me wondering about how an elderberry shrub would taste.
Related: Tomato Tea for Cold & Flu Relief
How to Make & Drink Your Instant Pot Elderberry Shrub
If you're new to shrubs, don't panic. They're really not that fancy. A shrub is a vinegar syrup, and making it is similar to making simple syrup.
To make this elderberry shrub, you combine dried elderberries with water, vinegar, sugar, and herbs right in the Instant Pot. Cook, strain, and you're all set!
Unlike regular elderberry syrup, I don't recommend taking shots of this Elderberry Shrub. It's very vinegary - a bit much, even for vinegar-lovers like me and my son. Instead, mix your syrup with water or seltzer to taste.
I like to add an ounce of Elderberry Shrub to a glass of water and sip on it all day during cold and flu season.
Does it work?
I know there's a lot of skepticism around home remedies like elderberry syrup, but y'all. I believe. Elderberry is my go-to during cold and flu season, and I don't care if it's legit or the placebo effect. It helps!
This Instant Pot Elderberry Shrub combines three things that help support your immune system:
Even if this Elderberry Shrub is just a placebo, it's a freaking delicious placebo (and it could still help you feel better)! It's sweet, tart, and fruity.
You can shoot it straight up or mix it with sparkling water for a sweet-and-sour elderberry soda. You can also use it to make cocktails, just like my Sage-Blueberry Shrub.
Instant Pot Elderberry Shrub
Ingredients
- 1 cup dried elderberries
- 2 cups apple cider vinegar
- 2 cups water
- 2 cups organic sugar
- ½ cup fresh oregano - chopped
Instructions
- Combine all of your ingredients in your Instant Pot (or pressure cooker). Bring to high pressure for 20 minutes, then do a natural release.
- Use a fine mesh strainer to strain the Elderberry Shrub into clean glass canning jars. It's important to use canning jars, because they are heat-safe, and this syrup is still going to be pretty hot as you strain it. No shattered jars, please!
- Let the jars of shrub sit, loosely covered, on the counter until they are cool enough to handle, then screw on the lids, and refrigerate.
- To serve: mix 1-2 tablespoons of Elderberry Shrub with water or seltzer, to taste, and sip. When I feel run down, I add 2 tablespoons to my 20 ounce water bottle and fill it up a couple of times per day.
Equipment
Notes
- This recipe makes about 2 ½ pints of Elderberry Shrub.
- Your Elderberry Shrub will keep for a few months in the refrigerator.
Robyn Power
Making my first batch to get ready for the season!! I added cinnamon sticks, orange peel and subbed the sugar for coconut sugar/brown sugar (that was all I had).
Becky Striepe
Oh, that sounds delicious!