The Elderberries (Sambucus nigra) are abundant this year. Great bunches of them are hanging off the branches, bowing down almost begging to be picked and made into an Elderberry Cordial Syrup.
As humans we can benefit a lot from Elderberry culinary delights. In folklore Elderberries have been used as a protection against influenza. World renowned Israeli virologist Dr. Madeleine Mumcuoglu has dedicated her life to researching the health benefits of Elderberry extract, and has established a clinically proven treatment against flu (including swine flu and avian flu).
Bucket of Elderberries
Cut the Elderberries just below the stalks.
Use a fork to remove the Elderberries from the stalks into a bowl.
Place the Elderberries in a saucepan with enough water to cover them.
Simmer for 20 minutes.
Strain the Elderberry mixture through a muslin or straining bag, squeezing to make sure you get all the juice out.
For each pint of juice you get, add 1lb of granulated sugar and 12 cloves.
Boil the mixture for 10 minutes.
Allow the Elderberry mixture to cool, and then bottle in sterilised glass bottles, making sure that the caps have a plastic seal.
Add an equal amount of the cloves to each bottle you make up.
The Elderberry cordial syrup will last up to two years.