Mocktails, Cordials, Syrups, Infusions and more by Ryland Peters

Author:Ryland Peters [Peters, Ryland & Small]
Language: eng
Format: epub
Published: 2022-11-29T16:00:00+00:00

Elderberry & Clove Syrup

As well as having a rich, earthy fruitiness, this syrup, made from the most common of shrubs, Sambucus nigra, is best known as a winter tonic, boosting the immune system and helping to fight flu, either as a preventive medicine or as a symptomatic treatment.

25 heads of elderberries

at least 4 cups (1 liter) water

3¾ cups (750g) superfine (caster) sugar

12 cloves

1. Strip the berries from the stems using your fingers or a fork. Rinse the berries, then add to a nonreactive pan. Pour in enough water to cover them (at least 4 cups/1 liter). Bring to a boil and let simmer on a low heat until the berries are softened (about 20 minutes).

2. Mash the berries gently to ensure all the juice has been released. Remove from the heat and strain the berries into a wide-mouthed measuring cup. You should have just over 4 cups (1 liter) of juice. Add the sugar and cloves. Return the liquid, sugar, and cloves to the cleaned pan and bring to a boil. Let simmer for a further 10 minutes. Remove from the heat and funnel into the sterilized bottle(s) (see page 11). Divide the cloves up equally between the bottles and seal.

3. Store in a cool, dark place, where the syrup will last for up to a year. Once opened, keep in the refrigerator for up to 2 months. You may wish to remove the cloves after a time if their flavor becomes too strong.

Makes APPROXIMATELY 4 CUPS (1 LITER)

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