- 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
- 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.
- 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.
Estimated Nutrient Breakdown:
Total Fat: 4.65g
Saturated Fat: 0.23g
Monounsaturated Fat: 0.73g
Polyunsaturated Fat: 2.25g
Vit A: 272.16
Vit B1: 0.65
Vit B2: 0.79
Vit B3: 4.58
Vit B6: 2.11
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 0.00
Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Fat
Notes: These recipes are adorable!
Author: Group Recipes
Tags: Wild Food Box,,Low-Fat