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.