Last weekend I was at my brother-in-law’s birthday and during the day we were all out for a walk with the nieces and nephew. Right next to the play ground, giant elderberry bushes grow with the finest dark blue berries at this time. I plucked a kilo, which became 600 g of washed and picked berries.
What I was going to use them for, was the next question, elderberry soup and juice, for example, but this time the choice fell on syrup, jam and a cake that will appear on the blog over the next couple of days.
ABOUT 200 ML
200 G ELDERBERRIES
1-2 DL WATER
100 G SUGAR
1 TBSP. LEMON JUICE
Cook water and elderberries for 20 minutes at low heat until the berries are tender. Add more water if it is evaporating.
Sift the juice through a fine mesh sieve or a coffee filter, squeeze the rest of the juice out of the berries with the back of a spoon.
Pour the juice back in the pot with sugar and reduce the juice to a thick syrup.
Remove the pot from the heat and add the lemon juice.
Fill the syrup on a sterilised jar and store it in the refrigerator.