Elderberry syrup

Ingredients for 1 servings:

• 1,000 g elderberries, black, picked, wash
• 1,200 g water
• 200 g sugar
• 2 lemons
• 1,600 g sugar, depending on the juice weight

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 1 day 3 hours 15 minutes

made from wild black elderberries, without ascorbic acid, to be diluted with water or sparkling wine

Pick black elderberries with a fork, wash, and discard the green ones. Cover the cleaned berries with 1200g of water and let ripen in the refrigerator for 24 hours. Drain the berries and discard the water; it will not be needed anymore. Then blend the berries and bring to a boil with 200g of sugar and the lemon juice (2 lemon juices). Strain everything through a large sieve. Weigh the juice and bring to a boil with an equal amount of sugar in a 1:1 ratio. Fill pre-warmed bottles or jars while still hot and fill them to the brim and seal immediately. Cover with a cloth and let cool at room temperature. Then store in a cool place. Shelf life approx. 1 year, no guarantee. Elderberry ripening time: August to October. Tip 1: Pour 2 teaspoons of elderberry syrup into a glass and fill with sparkling wine or Prosecco. For children, use like raspberry syrup with water or mineral water. Tip 2: Cassis (blackcurrants) can also be used instead of elderberries. Zipp 3: For elderberry liqueur, 1 part elderberry syrup and 1 part cherry brandy 40° (pear or apple brandy)