Elderberry Syrup
User Reviews
4.9
Elderberry Syrup
Description
This Elderberry Syrup recipe starts with three pounds of fresh elderberries that must be fully destemmed because the stems contain toxic compounds. Once cleaned, the berries are washed and any debris removed by floating in ice water. The berries are then mashed in a pot using a potato masher or immersion blender briefly to release their juice without pulverizing seeds, which impart bitterness.
After bringing to a boil with sugar, the mixture can be passed through a food mill to separate juice from pulp. The resulting syrup is dark, rich, and concentrated with elderberry flavor, often used for traditional remedies or as a sweetener or flavor additive. This syrup typically yields about 4 to 5 pints, sufficient for multiple uses.
The recipe emphasizes careful preparation to avoid toxicity and bitterness by fully destemming and minimizing seed breakage during mashing. Proper cleaning and straining produce a clear, palatable syrup.
Ingredients
- 3 pounds elderberries destemmed
- 4 cups sugar
Instructions
- You will need to remove the berries from the stems; elderberry stems are toxic. (I go through some tricks on destemming elderberries here.) It should take you about 45 minutes to an hour to destem 3 pounds of elderberries, which equates to about a half a normal paper grocery bag.
- At this point you can empty your berries into a large bowl of ice water. Weird debris will float, like dead flower husks, bugs, etc. Pour this off.
- Pour the elderberries into a large pot and either mash them thoroughly with a potato masher, or, better yet, with an immersion blender. Only break up the berries for a few seconds using the immersion blender, and use it on low setting. You don't want to grind up the seeds, which are bitter.
- Bring the elderberries to a boil, stirring often. Now, if you are using a food mill, set it up with its finest plate and pour the elderberries into it. Run the food mill until the mash is pretty dry, then squeeze out any remaining elderberry juice. You should have a little more than 1 quart. Pour the juice through your finest mesh sieve to catch any stray seeds or pulp.
- If you are using the jelly bag method, mash the berries again after they've boiled, then pour them into a jelly bag suspended over a large bowl. Let this drain up to overnight. You should have a little less than 1 quart. You don't need to strain the juice the way you do with the food mill method.
- Return the juice to the (cleaned) pot and add an equal volume of sugar, normally about 4 cups. Bring to a boil until it froths, skim the froth, then turn off the heat and pour into clean jars. Always use a new canning lid when you are making this syrup, unless you plan on eating it in the next few weeks. Seal the jars and let stand until the lids pop. They will keep for a year on the shelf or in the fridge.
Notes
- Ensure all elderberry stems are removed to avoid toxicity before cooking.
- Wash berries thoroughly and remove floating debris using an ice water bath.
- Mash berries briefly to avoid crushing seeds, which can add bitterness.
- Using a food mill helps separate juice from pulp for a smoother syrup.
- This recipe makes approximately 4 to 5 pints of syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 0.2g | 0% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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