Recipe Roundup: Give Your Holiday Meal a Black Elderberry Boost—At Every Course!

Published on November 19, 2021

Black Elderberries have been used for centuries to support immune health.* Though traditional herbalists didn’t know it then, these small, dark berries contain antioxidant polyphenols that can help maintain the body’s natural defenses.* Luckily, in addition to being good for you, they taste great—a little tart and a little sweet.

You can enjoy our Black Elderberry Syrup and Black Elderberry Tonic straight off the spoon. But you can also easily incorporate them into all manner of sweet and savory recipes, including those fit for your holiday table. In fact, you can use them to give your special meal a wellness boost at every course, from your appetizer to dessert.*

Below, we’ve rounded up a few of our favorite Black Elderberry recipes fitting for the occasion, though the options are truly endless.

Appetizer: Baked Brie with Black Elderberry Syrup

Does it get any more comforting and delicious than warm brie?! As an appetizer, this simple yet impressive dish serves 12. In addition to being served with fruit and nuts, it can be served with toasty bread or crackers.


  • 1 (9-oz) round of brie
  • 2 tbsp Gaia Herbs Black Elderberry Syrup
  • Fresh fruit of your choice (grapes, sliced apples, and/or sliced pears), optional
  • Nuts of your choice, optional


  1. Preheat oven to 350⁰F.
  2. Place brie on an oven-safe dish and bake 10 minutes, until softened.
  3. Cut in half and then bake another 2 minutes until gooey but not completely melted.
  4. Transfer to a cool plate, arrange fruit and nuts around the brie if desired, and drizzle with Elderberry Syrup.

Side: Cran-Elderberry Relish

A modern spin on the traditional Thanksgiving staple, this sweet and tangy relish is also tasty any time of year, especially atop a bowl of oatmeal. Serves 12.


  • 1 orange
  • 3 cups cranberries (fresh or frozen and thawed)
  • ¼ cup Gaia Herbs Black Elderberry Syrup
  • 2 tbsp maple syrup, or more to taste
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves


  1. Working over a medium saucepan, supreme the orange: Using a paring knife, slice off the skin. Squeeze any juice into the pan. Make two vertical, shallow slices inside each segment to free the fruit from the pith. Add to the pan, along with any juice.
  2. Add the remaining ingredients to the pan, place over medium-high heat with ½ cup water, and bring to a simmer.
  3. Reduce heat to low and continue to simmer for 15 minutes. Remove from heat and add more maple syrup, if desired.
  4. Serve immediately or refrigerate for up to one week.

Each portion contains a 1 teaspoon daily serving of Gaia Herbs Black Elderberry Syrup.

Main: Salad or Protein With Black Elderberry Tonic Vinaigrette

This vinaigrette makes a wonderful dressing for leafy greens, pilaf, or warm grain salads. It can also be used as a sauce for roasted tofu, fish, you name it—not to mention, drizzled over warm roasted vegetables. Mayonnaise helps the ingredients come together easily in an emulsion for a creamier dressing. But feel free to omit mayonnaise if it’s unavailable or you don’t like it—it will still taste great.


  • ¼ cup good-quality olive oil
  • 2 tbsp Gaia Herbs Black Elderberry Tonic
  • 2 tsp fresh lemon juice and zest
  • 1 tsp mayonnaise (optional)
  • ½ small garlic clove, grated with a small grater or chopped very fine (can adjust to taste)
  • Salt and pepper


  1. Add olive oil, Black Elderberry Tonic, lemon juice, and mayonnaise (if using) to a small bowl or jar with a tight-fitting lid. Whisk if using a bowl or shake vigorously if using a jar, until ingredients come together and emulsify.
  2. Add lemon zest, garlic, and salt and pepper to taste (at least a big pinch of salt and a few grinds of black pepper, but adjust according to preference). Whisk or shake again to incorporate ingredients.

Dessert: Elderberry Cheesecake Bites

These raw vegan treats are easy to make yet extremely elegant. What’s more, the only sweetener is our Black Elderberry Syrup. Serves 12; takes 1 hour to prepare. (We also love these Baked Apples with Black Elderberry Syrup for a holiday treat.)



  • 1/3 cup pitted dates, soaked in hot water for 10 minutes then drained
  • 2/3 cup raw walnuts
  • Pinch sea salt


  • ¾ cup raw cashews, soaked in hot water for 10 minutes then drained
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 5 tbsp melted coconut oil, plus more for the pans
  • ¼ cup full-fat coconut milk, chilled
  • ¼ cup Gaia Herbs Black Elderberry Syrup, divided

Note: You can use two muffin tins (mini or regular size) or a loaf pan to make this recipe.


  1. Place the dates and walnuts in a food processor and pulse until they are finely chopped and combined. Add the salt and pulse again.
  2. Coat the pans with coconut oil, then press the crust mixture into the bottom until it is an even thickness of about ¼ inch. For a mini muffin tin, that should be about 1 teaspoon per well; for a regular muffin tin, 1 tablespoon; for the loaf pan, the entire batch.
  3. Place in the freezer while you make the filling.
  4. Place the cashews, juices, coconut oil, and coconut milk in a blender. Pulse to combine, then blend until smooth.
  5. Carefully pour the filling on top of the crust. For a mini muffin tin, that should be about 2 teaspoons per well; for a regular muffin tin, 2 tablespoons; for the loaf pan, the entire batch. Drizzle the Black Elderberry Syrup onto each one, then use a toothpick to create swirls on top. Freeze for at least one hour. (You can also create a layered dessert: Divide the filling equally among three bowls. Stir 3 tablespoons of Black Elderberry Syrup into the first bowl and one tablespoon into the second bowl. Keep the third one plain. Remove the crusts from the freezer. Pour the plain bowl of filling onto the crust and use an offset spatula to smooth it out. Freeze for 10-15 minutes, then repeat with the other two bowls of filling. Freeze for at least one hour.)
  6. To serve: If freezing for longer than an hour, remove from the freezer one hour before serving. Slice the cheesecake into 12 pieces or remove the bites from the muffin pans. Drizzle with more Black Elderberry Syrup, if desired.

Each portion contains a 1 teaspoon daily serving of Gaia Herbs Black Elderberry Syrup.

Drink: Black Elderberry Fizz

Toast your friends and family with this mocktail, perfect before, with, or after your meal! This recipe makes one drink, but it’s a breeze to increase the amounts and make a big batch for sharing.


  • 1 cup sparkling water of choice (citrus flavors work well, but use what you have)
  • 1 tsp Gaia Herbs Black Elderberry Syrup
  • Ice
  • Garnish: A twist of citrus peel, rosemary sprig, lemon wheel, mint leaves


  1. Add ice to whatever vessel you are going to mix your drink in. A large canning jar is a good choice, but lots of things could work.
  2. Pour your sparkling water over the ice and gently stir to chill completely.
  3. Add the Black Elderberry Syrup and stir until combined.
  4. Pour the sparkling water and Black Elderberry Syrup mixture into a glass, garnish, and enjoy!

Make the recipes? Use our Black Elderberry Syrup in other ways? Share your successes and ideas with us via Instagram and Facebook.