This syrup is a great way to use these lovely vitamin rich Elderberries after a foraging trip. The syrup is quick and simple to make, it lasts for months in the fridge and has been used traditionally as a cold & flu remedy. Plus it tastes delicious.
Beware – the stalks and leaves of the Elder are toxic, so be careful with the preparation. And it is not recommended to eat them raw.
A bowlful of delicious berries stripped from the stalks.
Water to cover the berries in the pan.
450g of sugar for each pint of juice that is produced.
- Wash the berries.
- Add to a pan and cover with water.
- Bring to the boil and simmer for 20 minutes.
- Put the mixture through a sieve and discard the seeds and pulp.
- Add 450g of sugar for each pint of juice.
- Boil this down for about 10 minutes, to thicken the juice.
- Bottle and store in the fridge once cooled.
I’ve made this for the last few years, and we’ve used it when we feel sniffy or need a vitamin hit. It’s also very tasty if you just want a spoonful of goodness. Last time I forgot to reduce the mixture over the heat for very long and ended up with a thin syrup. It hasn’t affected the flavour and I’ve found it’s delicious adding a few spoonfuls to hot water. It makes a nice alternative to tea, and it’s hopefully doing a bit of good at the same time.
You can also use it as a Coulis and trickle it over ice cream. Yum!
Next time W for Warwick Castle.
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