When life gives you lemons…you make lemonade, right? But what about when life gives you elderberries?
Such was my thought a few weeks ago, as I stood staring up at the enormous elderberry shrub in our back garden. In the summertime I make a delicious elderflower cordial from the tiny fragrant flowers our elder gives us: from the cordial we enjoy homemade spritzers, sweet curd, popsicles…even pavlovas…for months on end. But as I eyed the tiny black berries that had grown from the unused summer blossoms, I wondered what to do.
Irish chefs and scratch cooks have been using elderberries for many years to make wine, jam, chutneys, tinctures, sauces, tarts, and fizzy drinks. One of Ireland’s most famous chefs, Richard Corrigan, uses them to make Elderberry Jelly. Imen McDonnell, blogger and cookbook author, throws a handful of elderberries into her autumn-inspired Irish Hedgerow Martini. And Michelan-star chef J.P. McMahon uses elderberries to make vinegar and sauces for his wild game dishes.
But what could I do?
As I stood there thinking about the possibilities, I remembered that my good friend Susan once suggested our family take a daily spoonful of elderberry syrup to boost our immune systems. Susan was giving Sambucol, a black elderberry extract, to her family and was finding that they were coming down with fewer colds and healing faster when they did catch something. So, a bottle of Sambucol was bought for our home and we took a spoonful every morning from autumn to spring as an ounce of prevention for a number of years.
I don’t know when we stopped taking Sambucol or why. Perhaps I got lazy…maybe just forgetful? Last winter, however, when I was knocked for six with a cough that lasted weeks, it sure would have been helpful {not to mention “healthful”} to have some on hand.
As I stood there looking up at the clusters of tiny black berries hanging heavy on our elder shrub, that’s when it struck me. I could make my own elderberry syrup with very little effort and use it as a winter tonic for our Irish family.
Recipes for homemade elderberry syrup are readily found on Pinterest. Darina Allen has one in her Forgotten Skills of Cooking cookbook. Biddy White Lennon and Evan Doyle have a whole chapter dedicated to elderberries in their Wild Food book, too. Being my first time to make elderberry syrup, I followed Darina’s recipe and, within a few hours of picking the berries in my back garden, I had my very own seasonal elderberry syrup bottled and ready to be used.
From our Irish home to yours, I wish you good cooking and very good health!
Elderberry Syrup
Makes about 600ml
Ingredients
1 lb. elderberries
1 lb./450g sugar to every 600ml (1 pint) of juice
1 organic lemon
Directions
1. Strip the fruit from the stems, put into a stainless steel saucepan, and cover with cold water.
2. Using a swivel-top peeler, remove thin strips of zest from the lemon and add {to the saucepan}.
3. Bring to the boil and simmer for 20-30 minutes or until the elderberries are soft.
4. Strain through a jelly bag or a piece of muslin.
5. Measure the juice and put it back in the saucepan. Add 450g/1 lb. sugar for each 600ml of juice and the juice of the lemon {previously zested}.
6. Bring back to the boil for about 10 minutes, allow to cool before pouring into sterilised bottles. Seal with a screw cap and store in a cool, dry place.
Additional Notes, Related Articles & Credits:
* Scientifically there is evidence to suggest that elderberries may reduce swelling in mucous membranes, help relieve nasal congestion, lower cholesterol, improve vision and improve heart health. Elderberries contain Vitamins A, B and C with large quantities of vitamin C, dietary fiber, carotenoids, flavonoids including quercetin and anthocyanins, organic pigments, tannins, amino acids, viburnic acids, minerals like potassium among others. All these make elderberry a powerful antioxidant. In addition to anti-oxidation properties, elderberries have anti-bacterial, anti-inflammatory and anti-viral properties. They also have mild diuretic, laxative and diaphoretic properties. For more information, read studies from University of Maryland, U.S. National Library of Medicine, Department of Virology, Hebrew University-Hadassah Medical School, Jerusalem, Israel, and one from Yale University.
** The elder is native to Ireland. In Irish folklore, the Elder is thought of as an unlucky plant; often connected with the fairy folk and their mischievous tricks. It was once said that to make a child’s cradle from the wood of the elder was to invite the fairies to steal away a child. According to an old Irish saying there are three signs of a cursed place: the elder, the nettle and the lonesome calling corncrake.
***Read J.P. McMahon’s article on elderberry in the Irish Times here.
****Some fun recipes for elderberries from around the web are Elderberry Ice Cream over at Hunter Angler Gardener Cook, Elderberry/Blackberry/Crab Apple Jam over at The Irish Catholic, Mulled Elderberry Gin over at Wild Irish Foragers, Elderberry Tea at Fresh Bites Daily blog, and the most beautiful Gluten-free Elderberry, Pear, Hazelnut Cake at Our Food Stories.
***** Some elderberries are poisonous and the leaves of all elderberries, especially, should never be eaten. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, please consult your local plant professionals/experts before consuming.
And two more articles on the benefits of elderberries may be found at the Irish Examiner and The Irish Times.
In an Irish Home 