Author: Audrey Marchbank, Medical Herbalist

As Autumn is now upon us, it is the time to forage Elderberries, so now is the perfect season to make those immune-boosting syrups and store them away for the winter… if they last that long!

Elderberries (Sambucus nigra fructus)

Elderberries are rich in antioxidants, vitamins and biochemicals that strengthen the immune system. They are also antimicrobial, decongestant and anti-inflammatory, so ease aches, pains and fevers. The berries are often given to lessen symptoms of colds, flu and coughs. They also contain anthocyanins which are useful in protecting blood vessels and preventing vascular disease. 

Ingredients

• Elderberries
• A few Cardamom pods 
• Ginger
• Sugar of your choice
• Lemon Juice

Method

• Separate your elderberries from their stalks using your fingers or a fork.
• Chop your Ginger into small pieces.
• Grind your Cardamom pods with a pestle and mortar.
• Place your Elderberries, ginger and cardamom into a large saucepan and cover with water.
• Simmer and stir for 20 minutes with the lid on.
• Allow to cool, then strain using a jelly bag.
• Measure the volume of juice with a measuring jug. For every 500ml add 500g of sugar.
• Add a few squeezes of lemon juice
• Simmer for 20 minutes and pour into sterilised bottles
• Enjoy a spoonful on your porridge in the morning or add to hot water for a warming drink.

Preservation

If kept in the fridge, and stored in clean, sterilised containers this syrup should last for up to a year. If you have any doubts, or it starts to ferment, don’t drink it!