Elderberry Syrup

Juice: Bring the de-stemmed, ripe berries to a boil just covered with the cold water. Cover and turn off the heat for about 10 minutes. Pour everything through a fine dish or possibly the jelly bag, drain. Measure out the berry juice.

Syrup: Bring all ingredients to a boil while stirring, skim, fill on the spot to the brim into well-cleaned bottles and seal on the spot. Keep in a cool and dark place. Shelf life: 1 year.

Notes # Before juicing, remove not only stems, but also unripe berries, as both can bring out stomach upset and vomiting.

– Once opened, keep the bottle in the refrigerator.

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