Elderberry Syrup Recipe
Tips
Pick only black elderberries, avoid any berries that are green or red
Elderberries should be cooked before they are consumed - do not eat raw elderberries
Never eat anything foraged without getting them identified by an experienced forager
Equipment
Muslin cloth / sieve
Glass bottle(s)
Saucepan
Ingredients
650g Elderberries
500g Caster sugar
Lemon juice to taste
Water
Method
Pick the elderberries and remove from the green storks using a fork
Tip the berries into a saucepan with enough water to slightly submerge
Bring to the boil, before reducing to a simmer for 20 minutes
Once the mixture has cooled slightly, strain through a muslin cloth / sieve and measure the liquid - for every 500ml of liquid, you’ll need 400g of sugar
Pour the berry liquid and sugar into a clean saucepan and bring to a simmer for 10 - 15 minutes, until all the sugar has dissolved
Sterilise your glass bottle(s) while leaving the syrup to cool completely
The syrup is now ready to drink - it should last for up to three months in the fridge or longer in the freezer