Recipe

Elderberry Syrup Recipe

Add Step-by-Step Photos	Karlyn255 / All my dishes 3 weeks, 5 days ago Elderberry Syrup Makes 1 quart (1l) Make sure the cookware you're using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it'll get stained and the next batch of mashed potatoes you make may come out pink. Ditto fo... More Prep:20m Cook:35m Servings:20	Karlyn255
	syrup

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Ingredients

2-pounds (1kg) elderberries (see note below), woody stems removed and rinsed

4 cups (1l) water

2½ (500g) cups sugar

one nice-sized squirt of freshly-squeezed lemon juice

Directions

Put the elderberries in a large, non-reactive pot with the water.

Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

Pass through a food mill, then discard the skins.

Pour the juice back into the pot, add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice.

Cool completely.

Pour into a bottle or jar and store in the refrigerator.

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Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. For more information, Cornell University's Department of Horticulture has guidelines, noting the fruits are used in "...pies, jellies and jams." If you're unsure if your elderberries are edible, consult your local cooperative extension before consuming.

Storage: In the refrigerator, I've kept this syrup up to one year. If it shows any signs of mold, scrape it away, and bring the syrup back to a full boil again.

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