As we move into Autumn, Elderberries are plentiful. Nature is giving us an opportunity to support our immune systems at this time of seasonal change as this little berries are rich in antioxidants and vitamins. Better still, whilst we wont find fresh elderberries in the supermarkets, they are free and easy to forage.
This version of homemade elderberry juice / syrup also uses other immune boosting ingredients, including raw local honey, lemon juice, turmeric, ginger and organic camu camu powder which has the highest vitamin C content of any fruit or vegetable! The quantities listed below are approximate as I tend not to bother weighing ingredients for this sort of recipe. Feel free to experiment yourself too, add other ingredients that you think might work as well and let me know your ideas!
Ingredients:
Approx 3-4 cups fresh elderberries, stems removed (use a fork to remove the stems)
3 cups filtered water
Juice of 1 lemon
1 tbs local, raw honey
1 small piece ginger (grated or chopped into small pieces)
1 tsp organic camu camu powder
1/2 tsp turmeric powder (can also use fresh)
Method:
1) Simmer berries in a saucepan with the water for approx 30 mins
2) Mash berries with a potato masher to help release the juice
3) Press berries through a fine mesh sieve and compost solids
4) Return the juice to the pan along with the lemon juice, ginger, camu camu and turmeric and simmer for a further 10-15 mins
5) Remove from the heat and stir in the honey (add a little extra if you prefer it a little sweeter. Liquid stevia can also be used if avoiding honey.)
6) place a fine mesh sieve over a jug and pour the juice/syrup through the sieve. Compost any solids.
7) pour into glass bottles and either keep in fridge for up to a week or freeze.
8) Consume a shot glass of the juice each day.