This is recipe if done properly, elderberry syrup will stay fresh without spoiling all winter long, with no need for refrigeration. This syrup is great for sore throats, coughs, colds, and flus. It can also be taken all winter long to prevent colds. It is high in vitamins A and C, flavonoids (anti-oxidants) and is anti-viral and anti-bacterial.
Ingredients
1 kilo Elderberries
3 dl Water
Honey (raw/local is best) (250g honey for 5dl collected elderberry juice)
Directions
Gather elder berries when they are dark purple, almost black (make sure you are gathering black elder berries and not red elder berries, which are toxic). Cut clusters of berries, leaving them intact on the stem for easy transportation. Approach and handle the elder with reverence and respect. Elder is an old European plant with a long history of lore and magical use. The first time I harvested elder, I wasn’t careful enough and I ended up with burdock burrs stuck in my hair! Six large clusters of berries will make about a cup of syrup.
Once you have your berries in the kitchen, remove them from the stem by popping them off with a fork, using it like a comb. Put your berries in a colander and rinse them thoroughly.
Next, place your washed berries in a large pot and add enough water (the cleanest you can get) to cover them by a few inches.
Bring the water and berries to a boil, mashing them as the water heats. They will break apart as they cook, but mashing them thoroughly will speed the process.
Let the berries simmer for at least an hour. You can add more water if the mixture begins to thicken to avoid burning your batch. Stir often.
After an hour or two, let the berry mixture boil down to a little less than the original volume.
Let cool slightly and then strain with a sieve or cheesecloth. Press out as much of the juice as possible.
Whatever volume of liquid you end up with, stir in an equal amount of honey while the berry concentrate is still warm.
Kept refrigerated, this syrup alone will last for a couple of months. I usually add alcohol to further preserve the syrup. 1/4 cup of grain alcohol or 1/2 cup of 100-proof vodka for every 2 cups of syrup is sufficient.
Store in a sterilized glass bottle in the refrigerator or a cool, dry place away from direct sunlight.
Enjoy this magical and medicinal syrup all winter!
