The Elderberry syrup will last up to two years and can be used to ward off the flu or just as a refreshing cordial. Rosehips too make a fabulous syrup or jelly, high in vitamin C.

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Ingredients:

 

Bucket of Elderberries

Unrefined sugar

Spices such as ginger, cinnamon, star anise, cloves, turmeric and black pepper (if desired)

 

Method:

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1. Cut the Elderberries just below the stalks.

2. Use a fork to remove the Elderberries from the stalks into a bowl.

3. Place the Elderberries and spices in a saucepan with enough water to cover them.

4. Simmer for at least 20 minutes.

5. Strain the Elderberry mixture through muslin or straining bag, squeezing to get all the juice out.

6. For each 1ml of juice you get, add 1g of sugar and the spices if you are using them. You can reduce the sugar and store in the fridge if you plan to use this quickly.

7. Boil the mixture for 10 minutes.

8. Allow the Elderberry mixture to cool, and then bottle in sterilised glass bottles.

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