Elderberries – Syrup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 15 mins |
| Total Time | 1 d 3 hrs 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 elderberries, black, plucked, wash
- g 1,200 water
- 200 g suar
- 2 lemon (s)
- g 1,600 suar, dependin on the weiht the juice
Print Recipe
Pin Recipe Instructions
- Pluck the black elderberries with a fork, wash and sort out the green ones. Cover the cleaned berries with 1200 g of water and let them ripen in the refrigerator for 24 hours.
- Now drain the berries and discard the water, it is no longer needed.
- Then mix the berries and bring to the boil with 200 g sugar and lemon juice (2 pieces). Sieve everything with a larger sieve.
- Weigh the juice and boil 1: 1 with the same amount of sugar. Fill to the brim while still hot in preheated bottles or glasses and close immediately. Cover with a cloth and let cool at room temperature.
- Then store in a cool room. Shelf life approx. 1 year without guarantee.
- Ripening time of elderberries; August to October
- Tip 1: 2 teaspoons of elderberry syrup in a glass and fill up with sparkling wine or prosecco.
- For children use like raspberry syrup with water or mineral water.
- Tip 2: Cassis (black currants) can also be used instead of elderberries.
- Zip 3: For elderberry liqueur 1 part elderberry syrup and 1 part kirsch 40 ° (pear or apple schnapps)
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