I don’t know about you, but elderberries have always been a common sight for me here in Yorkshire. They are not unusual or rare, that old addage ‘familiarity breeds contempt’ can certainly cause us to take this incredible shrub for granted! In the summer, the flowers give off a most beautiful armoa and over the years we have picked the flowers, soaked them in water, added sugar, boiled and made delicate, floral, elderflower cordial.
By August/September, the flowers begin to fade and the berries begin to form in clusters. This, for me, is the exciting time! The most fun walks I’ve had with my children, are those where we are in search of something! Clutching baskets or bowls, children love searching for natural edible treats! This year, we found elderberries in a new location, on a familiar walk down to Grandma’s house.
Next, the more laborious side of the process-stripping the berries from the stalks! Thankfully, being the beginning of September, we were still able to enjoy sitting outiside, peacefully chatting.
Next, put your berries in a large pan, cover with water and bring to boil, then simmer for 20 mintures or so. After this, strain your liquid from the berries. I like to squash them down into a seive with a wooden spoon to get all the extra juicy goodness out!
Once you have your liquid, measure it out and add the same weight of sugar to liquid. Now boil, then simmer and mix until all the sugar has dissolved.
Let the mixture cool and you’ve done it! Elderberry coridal! This year, I decided to add some apple cidar vinegar as a spur of the moment decision, while the coridal was cooling. It was a moment of inspiration and made the cordial taste wonderfully nostalgic, like old fashioned cough syrup!
I stored the syrup in airtight jars, in a dark warm part of the kitchen and then once opened, let it hang out in the fridge. Although I can’t say ‘shelf life’ was a problem for us- more the supply and demand issue!
Many a spoon has been dipped in this jar and many a syrup droplet has been spilt. Be careful on your clothes and worktops, as this stuff, like beetroot juice, stains! Also avoid eating the berries uncooked as the raw berries contain a cyanogenic glycoside called ‘sambunigrin’ which can be harmful in high dosage. The good news is, sambunigrin will evaporate at 27 degrees celsius, so your syrup will be completely fine to consume. In fact, it is very possible your children will begin to see this syrup as a treat and not just the delicious nutrient dense cordial that it is!
