Fresh Elderberry Syrup with Lange Salt Co. Kosher Sea Salt
Of course the only plant I’ve ever planted and given zero attention to decided to thrive. So we made homemade elderberry syrup from scratch! It is a delicious way to enjoy the rich flavor of fresh elderberries. A tiny pinch of Lange Salt Co. Kosher Sea Salt helps enhance the natural sweetness of the berries and warm spices without making the syrup taste salty. Perfect for the upcoming cold and flu season!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus cooling)
Yield: About 1½ cups
Ingredients
1½ cups fresh elderberries, fully ripe with all stems removed (stems and leafs of plant are NOT edible! )
2¼ cups water
A tiny pinch of Lange Salt Co. Kosher Sea Salt
1½ teaspoons ground cinnamon or 1½ cinnamon sticks
¾ teaspoon freshly grated ginger
½ cup raw honey
Instructions
Rinse the elderberries thoroughly and carefully remove every stem. Only fully ripe berries should be used.
In a medium saucepan, combine the elderberries, water, Lange Salt Co. Kosher Sea Salt, cinnamon, and grated ginger.
Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 minutes.
Using the back of a spoon or potato masher, gently mash the berries against the side of the saucepan to release their juices.
Remove from the heat and allow the mixture to cool until it is warm, not hot.
Strain through a fine-mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the cooked berries.
Stir in the raw honey until fully dissolved.
Pour the syrup into a clean glass jar or bottle and refrigerate.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in small portions and thaw as needed.
Recipe by Lange Salt Co.