VegBox Recipes

Elderberry Syrup

This is a great way of preserving fresh, ripe elderberries. The syrup keeps in a jar in the fridge for a couple of weeks. Or you can freeze it in ice cube trays, then store the cubes in plastic bags, to last all winter.


  • Elderberries - as many as you have picked, say, 20 sprigs
  • Up to 200g sugar (see below
  • Juice and rind of one lemon


  1. Wash the elderberries thoroughly, by plunging them in a bowl of cold water & allowing the dirt / bugs/ leaves to float and be skimmed off
  2. Go through them carefully to remove any under-ripe berries
  3. Gently pull the berries off the stalks, either by rubbing along the stalk with your fingers or using a dinner fork
  4. Put the berries in a pan with the lemon juice, the lemon rind and half the sugar
  5. Simmer gently for 10 minutes and taste to test the sweetness. Add more sugar if you need to
  6. When the berries are soft (about 20 minutes) and the juice has thickened, the syrup is ready
  7. Push through a sieve to remove the pips

  8. When cool, store in a sealed jar in the fridge for up to 2 weeks


Time From Cupboard-To-Table

30 minutes

Notes & Variations on Elderberry Syrup

This can also be made with blackberries - delicious.


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