As the weather starts to get chillier, the usual common cold and flu germs start doing the rounds.
This year, we've been busy collecting elderberries and making them into syrup. Elderberries naturally contain vitamins A, B, and C and stimulate the immune system making them a great natural immune-booster for the winter months.
- Fresh ginger, roughly chopped (amount depending on your taste buds, we used approx. 2cm square piece)
- Granulated sugar
- Cinnamon stick or ground cinnamon
- After collecting your elderberries, given them a good shake off outside to get rid of any bugs.
- Carefully remove the berries from the stalks, we find it easiest with a fork. You need to make sure all the stalks are removed.
- Place the berries and fresh ginger in a pan and cover with water.
- Bring the pan to the boil and then simmer for about 10-15 minutes. Remove the pan from the heat and leave to cool slightly.
- Pour the berry mixture through a muslin or fine cloth and allow the juice to drip through. Make sure you give the cloth a good squeeze once most of the juice has dripped through to make sure you extract as much liquid as possible.
- Pour the elderberry juice into a measuring jug and measure how much you have. Pour the strained juice back into the empty pan.
- Next measure out the sugar. The amount you need should match how much juice you have e.g if you have 250ml of liquid, you need to add 250g of sugar.
- Add the sugar and your cinnamon stick or ground cinnamon to the pan. Simmer for five minutes and then cool slightly before pouring into a sterilised bottle.
- Once the bottle is completely cooled, store in the fridge.
You can enjoy your syrup straight from the spoon, poured over yoghurt or porridge or added to water. It even makes a great addition to a glass of bubbles!