You’ll have to excuse the absolutely terrible photos – it’s been a mad sort of weekend. I’ve got so much going on right now, and so much to tell you about, but I didn’t want to let the elderberry season sail past without writing up a brief tutorial on how to make this incredibly tasty autumn drink.
First of all, you’ll need some elderberries. Gently remove them from the stalks and weigh them. I had 400g, so I put them in a pan with 400mls of water. If you have 700g, you’d use 700mls etc. Then, add the zest of one lemon. Use your best judgement on this one. If you’ve got a lot more berries than me, add the zest of two lemons…
I’m very lazy, so I just used a potato peeler to slice off strips, but if you’ve got a proper zester, then feel free to employ it here.
Now, simmer the lot for between 30 minutes to an hour.
Once that’s done, mash the berries as best you can to release the juices and then sieve the lot. I use our incredibly fine metal sieve, but a cheese cloth, or old baby muslin would be better. Again – lazy. Washing a cloth was too much work.
Pour the liquid back into the pan and discard the pulp. Add sugar – this should be the same weight as your berries. In my case, I added 400g because I had 400g of fruit, but if you had 300g, you’d add 300g sugar etc.
When the sugar has dissolved, pour your liquid into a sterilised bottle and you’re ready to go. I dilute this 1:5 with boiling water.
You can add a cinnamon stick at the same point I added the lemon zest for a slightly more festive flavour, but to be honest, I forgot this time and haven’t missed it.
If you try this I would love to hear how you get on.