Elderberry Syrup was once advised to be eaten as a supplement and for helping to keep away colds and flu through winter.
I’m adamant that since I started making this yearly and having some whenever I feel a cold coming on that the number of winter colds I’ve had have gone down, but if I’m honest that could just be in my head. Even if it is it makes me feel like I’m doing my bit to help ward off the winter cold and flu.
- 500g Elderberry, removed from the stalks as much as possible – I use a fork to help with that
- 100ml water
- 500g white sugar
- 1 cinamon stick (or 10 hogweed seeds)
- 2 cloves (or 2 roots of wood avens)
Method for making Elderberry Syrup
- Put the berries & spices & water in a pan and bring to a simmer
- Use a potato masher or similar to mush as much juice out of the Elderberry as possible (add a little more water if it looks like it’s going to dry out)
- After 10 mintes strain this mix through a sieve or cloth to remove the berries from the juice and pop the juice back in the pan
- Add the sugar, lightly heat and stir until all of the sugar is dissolved
- Pop in a steralised bottle and store in the cupboard
- You can use it as a syrup in food, add it to hot water for a warm drink or take it on a teaspoon when you feel a cold coming on like regular medicine