We love Elderberries syrup. This year we had a bumper crop of Elderberries. I really can’t remember when I have ever seen such big Elderberry heads. Danny made a bunch of Elderberry syrup and froze a bunch of the berries so we could make more of the syrup this winter.
Elderberry syrup is not only tasty, but it is also really good for you. It contains a lot of:
- Immune System Booster
- High in Vitamin C
- Vitamin A
- Vitamin B
Elderberries have been used not only for syrup, wines, pies, and jellies, but also as pea shooters for children, and Native American Indian flutes.
I did a Google search on the internet and I found a couple of interesting links. Here they are:
Here is the recipe we used for our syrup:
- 1 cup of Elderberries
- 3 cups of water
- 2 cups of sugar
Cook the Elderberries and water on the stove top. Bring it to a boil, then let it simmer for about 45 minutes. Strain off the juice. For every 4 cups of juice add 2 cups of sugar. Place back on the stove top and bring to a boil. Let this simmer for 10 minutes. Then pour syrup into sterile canning jars and place lids on the jars. Turn jars upside down for a few minutes, then turn them back right side up. This helps to heat the lids so that they will seal well.
Here are some pictures I took of our Elderberry plants this year. I hope you enjoy them.