During the summer, like everyone else in Paris, I get outta town for a long break. I often visit friends who live in the country in nearby in the Seine-et-Marne, a region a little over an hour from Paris.
You probably know about the famous cheese from there, brie de Meaux, which is sold in big, gooey rounds at most of the markets in the area. There’s a big one on Sunday mornings in Coulommiers, but I prefer the smaller but better market on Saturdays, in the town of Provins, which featuresproducteurs, the folks who grow and sell their own fruitsand vegetables.
Elderberries are pretty prolific and although I’ve not seen them in any markets, the friends who I stay with have a huge tree and if you’re a spry climber, you probably can pick more than you know what to do with all at once.
The difficulty in preparing elderberries, or as they call them in France, sureaux, are picking the tiny berries off the microfiber-like stems. (Earlier in the season, the blossoms can be turned into elderflower fritters or elderflower syrup.) The berries appear in spidery tufts on the farthest end of the branches and I nearly chopped down my friend’s tree trying to get the ripest berries way-high up at the top. And I almost killed myself using their pre-war ladder…and that’s pre World War I, mind you.
But I need to keep busy even when I’m relaxing on vacation, which is my very own French-American paradox, and when I saw the giant elderberry tree practically awash with tiny purple berries behind the house I was staying at, I couldn’t resist hauling out the ladder and spending a good couple of hours clipping away. Unfortunately the berries that caught my eye were higher up than I thought from down below, and I ended up perched too-high up on that rickety ladder with a saw and clippers, risking my life for the little buggers.
The gorgeous syrup is great in a glass of sparkling water over ice, dripped some over plain yogurt, atop a bowl of vanilla ice cream, or use it to make an lively kir. And hello pancakes and waffles! You can also use the berries to make Elderberry jelly.
Once you get them down off the tree, the fun just keeps coming and coming. You need to pluck the little purple berries off the branches. But too often a little bit of the delicate stem usually comes off with them and that needs to be removed if you’re going to toss them in a compote or a crisp. It’s picky work, but the rewards are delicious.
Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum 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
- 2 1/2 cups (500g) sugar
- one nice-sized squirt of freshly-squeezed lemon juice
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.
Pass through a food mill, then discard the skins.
Pour the juice back into the pot (I use a fine-mesh strainer again at this point), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a squeeze of lemon juice. Cool completely.
Pour into a bottle or jar and store in the refrigerator.
Notes
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.
Storage: In the refrigerator, I’ve kept this syrup up to one year. If it shows any signs of mold, scrape it away, and bring the syrup back to a full boil again.
FAQs
Elderberry Overview
Historically elderberries have been used worldwide for medicinal purposes. Elderberries can be toxic when eaten raw but are safe to eat when cooked. The standard preparation method of boiling them down to make a “syrup” or “gummy” makes them safe to eat (figure 1).
How long does homemade elderberry syrup last? ›
It's a good idea to always have a bottle on hand throughout the year to help with immunity, allergies, colds, and flu. Like any other fruit juice it will start to ferment if left out for too long. Elderberry syrup, when stored in a glass jar in the fridge, will stay good for 3 months.
Can you take too much homemade elderberry syrup? ›
Are There Elderberry Side Effects? There is a downside to consuming too much elderberry, and that is an upset stomach. Just like with any high fiber fruit, eating too much can cause stomach pain, upset stomach, and diarrhea.
Is it OK to take elderberry syrup everyday? ›
Yes, you can take elderberry supplements daily, even three to four times a day. However, you should not take more than the recommended daily dose. Elderberry is a medicinal plant used widely to treat diseases.
How long to cook elderberries to remove cyanide? ›
To neutralize toxins, specifically cyanide-inducing glycosides, heat treatment is a must. Boiling elderberries for at least 30 minutes is the go-to method. This ensures the destruction of harmful compounds. Steaming or baking can also do the trick, as long as the berries reach a high enough temperature.
Who should not use elderberry syrup? ›
They may be poisonous. Elderberry appears to have few side effects when used properly for short periods of time (up to 5 days). Pregnant and breastfeeding women should not take elderberry.
Is elderberry safe for kidneys? ›
Cardiovascular disease risk biomarkers and liver and kidney function are not altered in postmenopausal women after ingesting an elderberry extract rich in anthocyanins for 12 weeks.
What medications cannot be taken with elderberry? ›
Do not take elderberry without medical advice if you are using any of the following medications:
- medicine to prevent organ transplant rejection;
- medicine to treat multiple sclerosis;
- medicine to treat psoriasis, rheumatoid arthritis, or other autoimmune disorders;
Homemade Elderberry Syrup vs Store Bought
It's true, you can just buy similar elderberry syrups. The homemade is better for because: But it becomes very pricy when you need to take a tablespoon every two hours. By comparison, my homemade syrup is about a quarter of the price of over-the-counter options.
Are there negative side effects of elderberry? ›
The uncooked berries, leaves, bark, and roots of the elderberry plant contain the chemicals lectin and cyanide, which can cause nausea, vomiting, and diarrhea.
We get asked all the time, “Do I need to refrigerate my syrup?” And the answer is YES! Most of the store-bought elderberry syrups out there are packed with preservatives, which is why they can last in the medicine cabinet for so long. Most preservatives are sugar laden and unhealthy for our bodies.
Is elderberry good for the liver? ›
Long-Term Supplementation of Black Elderberries Promotes Hyperlipidemia, but Reduces Liver Inflammation and Improves HDL Function and Atherosclerotic Plaque Stability in Apolipoprotein E-Knockout Mice.
How to safely can elderberry syrup? ›
Ladle the hot elderberry syrup into hot jars leaving a ½-inch of headspace. Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten. Place jars in a water bather, submerge in water being sure each jar is covered by 2-inches of water.
Does elderberry syrup have side effects? ›
Common side effects may include: nausea, vomiting; stomach cramps; diarrhea; or.
Is fermented elderberry syrup safe? ›
Fermented Elderberry Syrup
Elderberries are medicinal plants, and as such, should be consumed in moderation. It's not advisable to eat more than a spoonful of the cooked or fermented elderberries a day, as they can cause digestive problems. This recipe will not work with dried elderberries; use only fresh or frozen.
