Elderberry Syrup by Cheryl Karcher
My recipe for this fine herbal syrup includes the use of additional seasonal berries and roots to compliment this deep hued elixir.
(2 cups fresh)
Put ingredients in a large saucepan, cover and heat over medium heat bringing to a boil
Once boiling, turn down to simmer for 20-30 minutes
Remove from heat and strain into a glass bowl or Pyrex through a fine mesh sieve with a double layer of cheesecloth.
Press to extract all juice and let cool to warm
Add honey and pour into jars or bottles
Keep refrigerated for 2-3 months (if you don’t consume it all by then!) or process in a hot water bath for longer storage. Keep refrigerated once opened