Feasts and forage

I love autumn – the air becomes cool and crisp, trees becomes a kaleidoscope of colours, sunlight takes on a sepia hue, and the hedgerows are abundant with natural forage. So yesterday I pulled on my boots and headed out to see what I could find with my eyes particularly open for elderberries to make a vitamin-rich syrup to enjoy as the nights draw in – and I wasn’t disappointed.

en.wikipedia.org

Elderberry syrup
Place 1kg berries, stripped from the stalks, in a pan.
Pour over enough water to cover and simmer until the fruit is soft.
Strain the liquid through a sieve, pressing out as much juice as possible.
Add 450g (or less, if you like a more bitter taste) organic golden caster sugar and ten cloves per pint, and heat gently until the ingredients are combined.
Leave to cool then funnel into sterilised glass bottles.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s