Nana’s Elderberry Syrup

Elderberry Syrup Winter Warmer recipe. Make this now ready for the festive season, to add a dash of Elderberry Syrup in a flute of champagne or a gin and tonic. It’s an immune system booster and even a reputed as a hangover cure!

Elderberry is one of the oldest known medicinal plants with antiviral properties, homemade elderberry syrup is easy to make and a great standby for the winter season. Your elderberry syrup has many uses; it can be diluted with hot or cold water or add a slice of lemon to support a feverish cold and boost the immune system, or drink neat to soothe a sore throat. It also adds magical flavour to fruit, salads, and meat side dishes as well as in all manner of drinks!

In its natural habitat, the elderberry is commonly found on fertile, moist soils. Elderberries grow in large easy to harvest clusters. which normally mature during September. The clusters do not all mature at the same time, so several pickings are possible – so stock up.

It is also possible to make syrup from elderflowers which is delightful in sparkling water and lemonades. However, cordials make for better use of the flowers. For the syrup, berries are much more potent and add a depth of flavour to hearty dishes needed this time of year.

To make this lovely syrup, take the stems off as many elderberries as you have collected. Put them into a large saucepan and crush them with a weight or a large spoon. Heat gently until the juice flows out, then simmer, covered, for 15 minutes.

Remove from the heat and strain, pressing through as much juice as possible. Measure the juice and for each 1/2 pint of juice allow 8 oz (l cup) Sugar and 1 tablespoon lemon juice.

Bring to the boil, stirring occasionally. Boil about 10 minutes until the liquid has reduced by about one-third and is of a syrupy consistency. Bottle in clean, dry bottles and use as frequently as required.

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