Elderberry Elixir

• 2 kg (4½ lb) elderberries, cleaned
• 100 ml (3½

Cook the berries with the water for 20 minutes, or until all the berries have burst. Squash against the side of the pan, to squeeze out the maximum juice. When cool, put into a cloth over a bowl to strain, as you would when making jelly. Squeeze all the remaining juice through the cloth into the bowl and discard the pulp. You should have about 1 litre (1¾ pints) juice. Put this into a saucepan