Elder berries
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modernwisewoman
- Posts: 22
- Joined: Mon Dec 10, 2012 4:27 pm
Elder berries
I have found a crop of elderberries and they look ready for forraging. Could I have some advice please about storing and uses.
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The-Great-Nothing
Elder berries
Hi
I make elderberry cordial most years.
Meant to be good for keeping colds at bay.
Quite easy to make. Just need the berries, sugar, water and cloves I think.
Elderberry wine is another option - a bottle is great for keeping reality at bay....til the morning
Cheers
Matt
I make elderberry cordial most years.
Meant to be good for keeping colds at bay.
Quite easy to make. Just need the berries, sugar, water and cloves I think.
Elderberry wine is another option - a bottle is great for keeping reality at bay....til the morning
Cheers
Matt
Re: Elder berries
my other makes elderberry flower champagne its fantastic stuff
she got the recipe from the river cottage book
4litres hot water.
2 litres of cold water.
700g sugar.
Juice and zest of four lemons.
2 tablespoons white wine vinegar.
About 15 elderflower heads, in full bloom.
A pinch of dried yeast
Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place. it can produce lots of gas if left for a long period, so do remember to let it off so it does not explode
she got the recipe from the river cottage book
4litres hot water.
2 litres of cold water.
700g sugar.
Juice and zest of four lemons.
2 tablespoons white wine vinegar.
About 15 elderflower heads, in full bloom.
A pinch of dried yeast
Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place. it can produce lots of gas if left for a long period, so do remember to let it off so it does not explode
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