• Kate

Elderberry syrup

I went foraging with the family yesterday and we got ourselves a pretty decent haul. It was a lovely few hours dodging the showers and reaching the kids which are the good berries versus the bad!

So today has been all about preserving in some form or another.

I usually buy elderberry syrup during the colder months to support our immune systems and help ward off any colds or flu and with the new school year starting and my daughter starting school nursery I thought I'd better get going early with this little powerhouse and coming across so wild elderberries yesterday which hadn't been ravished by birds was the kick up the bum that I needed.

This will make about 500ml.

2 cups of elberberries - cleaned, no stems or unripe berries

4 cups of filtered water

1 cinnamon stick

1 thumb size piece of root ginger chopped

2 cloves

1/2 -1 cup of raw honey depending on how sweet you like it.

Add berries and spices to a saucepan, add the water and simmer gently for about 30 minutes. Gently squashing the berries with a fork every now and then.

Sieve the liquid out and discard of the seeds and pulp. Leave to cook slightly then add the honey. Decent into a bottle and store in the fridge. This should be ok for about a month.

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