Quickly go and grab the last of the elderberries (sambucus nigra), grab roughly a kilo if you can. Bring an ID book or a friend you trust in the know. Now you've almost got everything you need to make elderberry syrup and it's really easy to do. Don't be put off if you've tried eating a raw elderberry and the tart flavour almost turned your face inside out because trust me, the syrup is quite delicious. And if delicous isn't enough to persuade you then maybe you'll be swayed by the fact that this fruit is bursting with vitamins and antioxidants. Google elderberry nutrition and you'll also find mention of research into it being an immune system booster, cancer preventative and other such claims. Did I also mention it tastes delicious?
Snip the berries from the green stalks into a large pan (do you like the way I've just bullied you into making it?). Don't worry too much about the tiny stalks, well I don't worry about them anyway. I then use a potato masher to push the berries down and pour in just enough water to cover the fruit. Simmer for 20 minutes. Strain the resulting dark purple mixture through a sieve into a measuring jug. For each pint add 450grams (1lb) of white sugar and the juice of one lemon. Simmer again for another 20 minutes and leave covered to cool for 15 minutes or so. Pour the syrup into sterilised bottles. It's too late to mention it now but whatever wooden spoon you've used will now remain a lovely deep crimson colour. I hope you didn't spill any on your clothes.
That's the basic recipe. You can also add to the initial simmering an inch of ginger root, a dash of mixed spice, a cardamom pod, whatever you fancy.
Enjoy your syrup like a fruit cordial diluted with water, on ice cream, in hot water like a non alcoholic mulled wine or in a hot port like a very alchoholic mulled port.
