Elderberry Syrup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5lb ripe elderberries, weighed after stripping
  • 1 pint water
  • 1 small egg white, lightly whipped
  • loaf sugar
  • Brandy


    The berries should be weighed when they have been stripped from their stalks. Wash them and put them into an earthenware jar with the water. Cover and leave in a very low oven until the fruit is pulpy. Strain through a jelly bag and measure the juice. Allow 1lb sugar to each pint of liquid. Put the juice in a pan and add the egg white which has been whipped to a light froth. Bring to the boil and remove the scum. Warm the sugar and add to the liquid. Bring to the boil, skimming often, and leave to simmer for five minutes. Put into bottles and add one teaspoon brandy to each bottle. Seal tightly. Dilute with hot or cold water when used. Another drink very good for colds.