Here is the recipe for the Elderberry Syrup that I made for Julia Bradbury on my Countryfile appearence on Sunday 25th October.
1. Obviously the first thing to do is gather your Elderberries! To do this make sure that you can identify them correctly.
When gathering from the wild please remember that all berries are primarily over winter food for birds. Therefore never take all the berries off a tree, only take those that are easily within reach, leaving those higher up for our feathered friends.
2. Rinse the berries in some cold water to take off any dirt, etc. Then begin removing them from the stalks. The best way to do this is with a fork; it saves you getting black fingers!
3. Put your berries into a pan and add just enough water to cover the bottom of the pan. Bring them slowly to the boil and simmer for about 20 minutes with the lid on until they have released their juice.
4. Once cool, pour the juice and berries through some muslin into a bowl. Wearing rubber gloves squeeze the rest of the juice from the berries.
5. Measure how much juice you have.
6. For every 500ml of juice, add 500g of sugar, 20 cloves, 1 stick of cinnamon, 2 star anise and 1 inch cube of chopped fresh ginger.
7. Heat gently while the sugar dissolves then bring to the boil and simmer hard for 5 minutes.
8. Strain through a sieve and allow to cool a bit before putting into clean bottles. Keep shaking the bottles every 10 minutes as the syrup cools, don’t forget to label your bottles. If refrigerated the syrup will keep for six months (that’s if it lasts that long!)