Medicinal Elderberry Syrup
Ingredients
500g fresh ripe elderberries, removed from the stems
750ml water
1 cinnamon stick (optional)
4–5 cloves (optional)
20g fresh ginger, sliced (optional)
200–250g raw local honey [please take time to source your honey from ethical & local beekeepers]
Method
Remove as much stalk as possible from the elderberries and discard any green or unripe berries.
Add the elderberries, water, cinnamon, cloves, ginger and lemon peel to a saucepan.
Bring to the boil, then reduce to a gentle simmer, uncovered, for around 30–40 minutes. You want the berries thoroughly cooked and the liquid to reduce considerably.
Give the berries a good mash with the back of a spoon, then strain everything through a fine sieve or muslin. Discard the berries, seeds and spices.
Allow the liquid to cool until Luke warm, then whisk in the raw honey until completely dissolved.
Pour into a clean, sterilised bottles or jar and store in the fridge. The syrup lasts up to two months in the fridge, so I freeze excess bottles.
To use
Take a spoonful as it is, or stir into warm water for a lovely warming autumn and winter drink.
