Gently Spiced Elderberry Syrup

 This deep purple syrup captures the rich, wine-like flavour of cooked elderberries with just a whisper of cinnamon, star anise and clove. The spices are deliberately restrained so the finished syrup still tastes primarily of elderberry. Dilute it with hot water, add it to sparkling water or drizzle a little over porridge, pancakes or autumn puddings.

Ingredients

500 g fully ripe black elderberries, removed from their stalks
750 ml water
2 thin strips of zest from an unwaxed lemon
½ small cinnamon stick
1 culinary-grade star anise
2 whole cloves
15 g fresh ginger, thinly sliced
300 g granulated sugar
2 tablespoons lemon juice

Method

Remove every possible piece of stalk, leaf and unripe fruit from the elderberries. Rinse the ripe berries and place them in a saucepan with the water, lemon zest, cinnamon, star anise, cloves and ginger.

Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. The berries must be thoroughly cooked.

Mash the softened berries with a potato masher, then strain the mixture through a fine sieve lined with clean muslin. Allow the liquid to drain, pressing gently at the end.

Discard the fruit and spices. Return the strained liquid to a clean saucepan and add the sugar and lemon juice. Warm gently, stirring until the sugar has dissolved. Bring back to a boil and simmer for 5 minutes, skimming away any foam.

Pour into warm, sterilised bottles or jars. Cool and refrigerate immediately. Dilute one or two tablespoons with hot or cold water, or use as a seasonal syrup.

Storage

Keep refrigerated and use within 2–3 weeks. Alternatively, freeze in small portions for up to 6 months, leaving room in each container for expansion.

Foraging & Safety Notes

Use only correctly identified, fully ripe black berries from European elder (Sambucus nigra). Remove the berries from all stalks and never consume them raw. Do not include leaves, bark, stems or unripe green berries. Use culinary star anise bought from a reputable food supplier. This recipe is a seasonal food and drink, not a medicine or treatment. It is not a tested shelf-stable canning recipe.