Elderberry syrup is so incredibly versatile. It's simple to make, you can't really go wrong with the recipe. Once made, it's perfect for so many different uses;
- as a shot on it's own
- as a sort of cassis addition to liqueurs
- as a cordial drink with hot or cold water
- as a pancake syrup
- as a dessert sauce
- as the base for a chia seed jam
- for jellies, puddings & gummies
Elderberries grow wild in the British countryside. They prefer forested areas, farms, or rural areas with lots of organic waste. They're often used as hedges in Europe because they are easily shaped and spread quickly.
You must NOT eat elderberries raw. They have to be cooked to ensure they're safe & eible.
100g coconut sugar (more if you need more sweetness)
Use a fork to strip the berries off their stem. They should come away easily into a bowl
Rinse the berries well in a colander to remove dirt & insects, then add to a pan & cover with water
Bring the pan to a boil, then allow to simmer for a couple of hours over a very low heat. You're wanting to get all the flavours out of those berries. You might even like to squish them with a potato masher to get extra flavour out. Strain the liquid, discard the mashed berries & return the liquid to a low heat
Begin to add sugar to the liquid spoon by spoon, stirring as you go until it's completely dissolved & sweet enough for you
Bottle the syrup in very clean glass bottles. It’s great to have a bottle on hand throughout the year to help with immunity, allergies, colds, and flu. Like any other fruit juice it will start to ferment if left out for too long. Elderberry syrup, when stored in a glass jar in the fridge, will stay good for 3 months. You can also freeze it in ice cube trays to defrost as needed. Always be sure to shake the bottle well before use