Elderberry Syrup RecipeOrigin: Britain Period: Traditional |
Ingredients:
2kg elderberries, washed and picked 
Elderberry Syrup Preparation:Method:Combine the elderberries and water in a large pan, bring to a boil then reduce to a brisk simmer, cover and continue cooking for 10 minutes. Pour the contents of the pan into a colander or sieve lined with muslin or cheese cloth and set aside to drain naturally over night. The following morning squeeze the cloth gently to extract more liquid. Transfer the juice to a pan, whisk in the beaten egg then bring the mixture to a boil. When it boils skim off any froth that rises to the surface. Allow to cool then measure the volume and add 80g sugar per 100ml of liquid. Bring to a boil and continue boiling until thick and syrupy. Allow to cool then bottle in sterile bottles. Typically this is used for colds, but it can also be used as a mixer for drinks. |
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