Serves 6
40 min
Elderberry Syrup
Recipe GLPRfbf7f0bcdbeaf5
A vibrant, homemade elderberry syrup made by simmering fresh elderberries with water until soft, then straining and cooking with sugar and lemon juice until it reaches a glossy, thickened consistency. Perfect as a topping for pancakes, yogurt, or ice cream, or stirred into beverages for a fruity flavor boost.
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Ingredients
2 pounds Fresh elderberries
4 cups Water
2½ cups Granulated sugar
2 tablespoons Fresh lemon juice
Directions
Combine the elderberries and water in a large, non-reactive pot. Bring to a boil over medium-high heat, then reduce the heat to maintain a low, steady boil. Simmer for 15 to 20 minutes, stirring occasionally, until the berries break down completely and become very soft.
Line a fine-mesh strainer with cheesecloth or use a food mill to strain the mixture. Press gently on the berries to extract all the juice, then discard the solids (skins and seeds).
Pour the strained elderberry juice back into the cleaned pot. Add the sugar and stir over medium heat until the sugar dissolves completely. Bring the mixture to a low boil and continue cooking for 15 minutes, stirring occasionally, until the syrup thickens and coats the back of a spoon.
Remove from heat and stir in the fresh lemon juice. Allow the syrup to cool completely to room temperature.
Transfer the cooled syrup to clean glass bottles or jars. Store in the refrigerator for up to several weeks. Shake before each use.
