We’ve been enjoying a lot of blackberry and apple jam over the campfire at Wild Tots this week. But another Autumn fruit flourishing in the hedgerows at the moment is the Elderberry, packed with Vitamin C it makes a delicious syrup which can help to ward off those colds we’re all soon to be full of!
To make elderberry syrup, use a fork to remove the berries from the stalks. When you have a kg of berries, give them a quick rinse, put them in a large pan, add water until the berries are just covered, and simmer for about 20 minutes until the berries are very soft. Then strain off the juice and return it to the pan, discarding the pulp. Add 500g of sugar and boil rapidly for about 15 minutes, until the liquid has thickened.
Pour into sterilised glass bottles and store in a cool dark place for up to four months. Mixed with hot water and honey, the syrup can provide relief for coughs and sore throats.
Also delicious with sparkling water, or prosecco if you’re feeling extravagant, for a refreshing drink. It can also be used like maple syrup, poured over pancakes or ice cream.