elderberry syrup recipe
Elderberry syrup is a wonderful cold & flu remedy. As with the Cherry Cough syrup (find the Cherry Cough Syrup here) the sweetness appeals to children, but is suitable for both adults and children as a tonic to prevent or treat colds and flu. (We have halved the recipe here, but it may easily be doubled to make additional bottles of elderberry syrup.)
Ingredients: *
ripe elderberries
250g sugar
10 cloves
1/2 cinnamon stick
1 star anise
1/2 inch slice of ginger root
How to make homemade elderberry syrup:
(1) Pick elderberries. Shake elderberries to remove any insects and debris, and remove berries from their stalks.
(Top Tip: the easiest way to remove elderberries is to use the prongs of a fork.)
(2) Wash the elderberries, and place them in a saucepan, adding just enough water to cover the bottom of the pan.
(3) Slowly bring to the boil and simmer for 20 minutes with the saucepan lid on.
(4) Remove from heat, and cool. Once cool, pour the berries and juice through a jelly bag or clean piece of muslin, into a bowl, pressing with a wooden spoon to get all the juice.
(5) For every 250ml of juice add the same amount of sugar, 10 cloves, 1/2 cinnamon stick, 1 star anise, and 1/2 inch ginger root.
(6) Heat gently, until the sugar has dissolved. Bring to the boil and simmer hard for 5 minutes.
(7) Strain and allow to cool slightly. Pour into sterilised clean, dry bottles. Keep shaking the bottles every 10 minutes as the mixture cools.
(8) Refrigerate. Best used within 6 months.
* This recipe is courtesy of Tim Moorhouse, Medical Herbalist, of www.greenmanherbalist.co.uk/elderberry_syrup , as seen on 'Countryfile'
Ingredients: *
ripe elderberries
250g sugar
10 cloves
1/2 cinnamon stick
1 star anise
1/2 inch slice of ginger root
How to make homemade elderberry syrup:
(1) Pick elderberries. Shake elderberries to remove any insects and debris, and remove berries from their stalks.
(Top Tip: the easiest way to remove elderberries is to use the prongs of a fork.)
(2) Wash the elderberries, and place them in a saucepan, adding just enough water to cover the bottom of the pan.
(3) Slowly bring to the boil and simmer for 20 minutes with the saucepan lid on.
(4) Remove from heat, and cool. Once cool, pour the berries and juice through a jelly bag or clean piece of muslin, into a bowl, pressing with a wooden spoon to get all the juice.
(5) For every 250ml of juice add the same amount of sugar, 10 cloves, 1/2 cinnamon stick, 1 star anise, and 1/2 inch ginger root.
(6) Heat gently, until the sugar has dissolved. Bring to the boil and simmer hard for 5 minutes.
(7) Strain and allow to cool slightly. Pour into sterilised clean, dry bottles. Keep shaking the bottles every 10 minutes as the mixture cools.
(8) Refrigerate. Best used within 6 months.
* This recipe is courtesy of Tim Moorhouse, Medical Herbalist, of www.greenmanherbalist.co.uk/elderberry_syrup , as seen on 'Countryfile'