Elderberry syrup is a crucial tonic to have to hand during the winter months to keep
colds, flus and respiratory infections at bay. Rich in antioxidants and Vitamin C you can
take a spoonful when you are feeling run down or once a week as a prophylactic. Once
made it will keep for months and makes a lovely gift.
Makes 4 jam jars approximately.
Allow 30 minutes to prep the elderberries, 1 hour to boil, simmer and cool and 5
minutes to jar.
300g fresh elderberries
6 cups of water
2 cinnamon stick
2cm fresh ginger root
Take the elderberries off the vine.
Place elderberries, water, cinnamon stick, cloves, and ginger in a saucepan over
medium heat. Bring to a boil, reduce heat to low, and simmer for 30 minutes.
potato masher to mash berries to release juice; strain the mixture through a fine sieve,
retaining juice and discarding the pulp. Let juice cool.
Stir in honey until thoroughly combined and transfer to a lidded jar.
Keeps in refrigerator
2 to 4 months.