Elderberry and blackberry syrup

    Elderberry and blackberry syrup

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    About this recipe: A use for my leftover berries I had in the freezer. Very tasty and high in vitamin C.

    SloeWolf Hertfordshire, England, UK

    Serves: 15 

    • 1 punnet elderberries
    • 1 punnet blackberries
    • 4 tablespoons water
    • 1 cinnamon stick
    • 2 to 4 whole cloves
    • caster sugar, as needed

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Place all the berries in a saucepan and add the water and cinnamon; heat gently over medium heat. Using a wooden spoon, mash all the berries to release their juices.
    2. Pour the mixture through a sieve into a measuring jug pressing all the berries in the sieve to squeeze all the juice out for every 600ml (1 pint) of juice add 450g (1 lb) of caster sugar.
    3. Bring to the boil and keep boiling for 10 minutes. Then pour into sterilised bottles and pop in a couple of cloves. Store in the refrigerator.
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