Elderberry syrup recipe - Therese Conlon-Barrett

400g Elderberries, fresh or frozen

Juice of 2 lemons

6cm grated ginger

250g brown or coconut sugar

300ml filtered water

Simmer the berries, ginger and water in a pan for 30 until fruit is very soft.

Strain it through a fine sieve or muslin cloth.

Return just the juice to a pan and add the sugar.

Heat gently until the sugar is disolved and then bring to the boil.

Add the lemon juice and boil for ten minutes or until syrupy.

Transfer to hot, sterilised bottles. Seal and label.

Will keep for 6 weeks in the fridge or longer if frozen.