Elderberry syrup as seen at Remarkable Markets

Lieven’s elderberry syrup is the latest mouth-watering delicacy to come out of Britta Lieven’s kitchen in Arrowtown. (Click on photos to enlarge!)
















The flowers of the elder tree are long gone and berries are ripening, almost ready for making an age old favourite - elderberry syrup.
Traditionally served with Swedish dessert, I served it with an English dessert sillebab served with kiwifruit and it was a hit the other night.

It's one of many natural healing herbs and this syrup guarantees not only to liven up your pantry but will help keep you flu-free over winter.

I am following David Lebovitz's recipe, author of The Sweet Life in Paris who sums this recipe up perfectly as Respect Your Elderberries.

Elderberry Syrup
Makes 1 quart (1l)
Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminium pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.

If you live somewhere where huckleberries are available, you could use them instead.

2-pounds (1kg) elderberries (see note below), woody stems removed and rinsed
4 cups (1l) water
2½ (500g) cups sugar
one nice-sized squirt of freshly-squeezed lemon juice

1. Take the elderberries off the stems using a fork or use a juicer.
Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

2. Pass through a food mill, then discard the skins.

3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.

4. Pour into a bottle or jar and store in the refrigerator.

Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, consult your local cooperative extension before consuming.

Splash over a bowl of fresh fruit salad and muesli.

Drizzle over waffles, pancakes, French toast, ice cream or custard.
Add as a condiment to hot or cold lamb for a tasty dinner.
As a winter warmer pour over steaming hot porridge with full cream milk.


Makes a perfect après ski soothing hot toddy or a cold Swedish Kir with a glass of white bubbly wine.