17/08/2026
Elderberry syrup đź’ś
Preparing for the next season
The wheel continues to turn and even through we are still enjoying the warmth of summer days here in the UK there has been a shift, the nights are drawing in and green leaves are starting to grow tired.
We are moving towards the darker half of the year and the elderberries are a signal from the natural world - although they seem to be out earlier than usual this year (hello climate change)
Elderberries have long been used to support immunity as they are packed with antioxidants and high in vitamin C, D and B6 and they can help to reduce the length of flu and colds symptoms.
This elderberry syrup recipe is one I’ve learnt over the years from several wonderful kitchen witches.
It’s a simple 1/1/1 recipe- using the same amount of berries, water and sugar.
I’ve added blackberries here for extra goodness but just got there was is blooming bush near our house!
•Pick and clean your berries, removing as much stalk and unripe berries as possible.
•Boil your water and add any extra herbal allies- I added dried thyme, rosemary, cinnamon, star-anise and clove.
•Simmer for approx 15 mins.
•Add your berries, mash in the pot and simmer hard for 20 mins.
•Strain through a sieve and cloth.
While still hot add your sweetener & stir to dissolve, I used a mix of sugar and local honey.
•Sterilise your bottles and add the elderberry syrup into them.
It will the silky, dark and beautiful.
Can be taken daily as is or added into hot water to make a lush drink.
Pls note that raw elderberries can be toxic and should only be ingested cooked.
Forage responsibly, leave at least 2/3 behind.
