When the elderberries are dark red and beautiful in the late summer, it’s time to pluck as many as you can. The berries are great in cakes, soup and juice, so hop to it. The cordial can also be diluted with water, but I have chosen to use apple juice, as it could otherwise be a tad too sweet.
CA. 1 LITRE FINISHED JUICE.
450 G ELDERBERRIES WITH STEM (CA. 350 G WITHOUT)
200 G SUGAR
250 ML WATER
THE JUICE OF 1/2 LEMON
650 ML APPLE JUICE
Thoroughly rinse the elderberries and rib them from the stems with a fork. Be careful, as the juice can splash and it’s difficult to wash off.
Cook the berries in the water for a minimum of 20 min. It will break down the toxins in the berries.
Squash the elderberries and filter the juice through either a cloth or a coffee filter. Push as much juice out as possible.
Heat the cordial with the sugar until it’s dissolved and add lemon juice to taste.
Allow the cordial to cool completely, before diluting it with apple juice and poured into sterlised bottles.
The juice can be stored in the fridge for 30 dys or frozen in smaller batches.
Enjoy both hot and cold.