Elderberry Syrup

Elderberry Syrup
Makes 1 quart (1l)

Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.

If you live somewhere where huckleberries are available, you could use them instead.

• 2-pounds (1kg) elderberries (see note below), woody stems removed and rinsed
• 4 cups (1l) water
• 2½ (500g) cups sugar
• one nice-sized squirt of freshly-squeezed lemon juice

1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

2. Pass through a food mill, then discard the skins.

3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.

4. Pour into a bottle or jar and store in the refrigerator.

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