Elderberries ripen as summer stretches into cicada days and cricket nights. Both the multi-billion dollar supplement industry and artisanal producers tout elderberry extract as a cure-all. But collecting and making one’s own elderberry syrup from shrubs groaning with fruit is infinitely better tasting, and much more fun. Join Marie Viljoen as she makes her own elderberry concoctions.
The elderberries we eat are members of the Sambucus nigra species complex, with subspecies native to North America, as well as named cultivars (sometimes with burgundy, lacy leaves). They are hardy shrubs, and will grow in USDA Hardiness Zones 3–9.
All green parts of elderberry (leaves and stems, too) are considered toxic.
Elderberries are technically drupes, not berries. But “elderdrupe” doesn’t sound right.
Elderberry syrup is a delicious summer ritual.
Makes 3 cups (750 ml) Ingredients: -1 1/4 pounds (about 4 cups) ripe elderberries -1 1/4 pounds (566 g) sugar Materials: -Clean glass jars -Cheesecloth -Rubber bands
Instructions: Place the fruit in a clean jar and cover with the sugar. Close the lid and shake the jar until the fruit and sugar are well mixed. Loosen the lid or cover the jar’s mouth with cheesecloth secured with string or a rubber band. After a few days the fruit will begin fermenting. Shake or stir occasionally, and let sit about 20-30 days. Strain the syrup through a double mesh sieve and then again through double cheesecloth. Siphon it into sterilized bottles and keep in the refrigerator for peace of mind.
A quick cocktail: 2 oz elderberry syrup, 6 oz sparkling water, Makrut lime leaf, elderberry garnish (don’t eat the fruit raw).