250gmsElderberriesPicked off the stem (15 to 20 berry clusters on the stem)
100gmsHoneyPreferably raw, unpasteurised
200ml Water
Instructions
Gather the elderberries. Wash and pick off the stem. Use a fork to separate the berries from the stem. Ensure you only have the black coloured ones and not the green or rosy ones.
Transfer the berries to a pan and add water. Bring to a rapid boil, then simmer covered for about 15 minutes.
Transfer the cooked berries to a sieve with a bowl underneath to catch the juice. Using the back of a spoon, press the berries to release the juice. You should get about 180 gms of juice. Once done, discard the berries.
Return the juice of the cooked berries to a pan and simmer gently for 15 minutes until syrup consistency. Set aside to cool.
Transfer the berry syrup to a sterilised bottle and slowly add in the honey. Give it a good mix. You should have about 130 gms of elderberry honey.
Seal the jar and store it in the refrigerator.
When using the elderberry syrup, always use a clean, dry spoon and be careful not to contaminate the rest of the tonic in the bottle.