Elderberries are valued for their high Vitamin C content and antioxidants and have traditionally been used for colds and flu. These elderberries are certified organic. They have been slowly dried at approximately 60o – 80o C.
Dried elderberries are a very dark purple colour and have a slightly tart flavour and fruity, earthy aroma – a little like goji berries. They can be used in baked goods, jam and syrups.
How to Use:
Dried elderberries can be a great addition to homemade jams, chutney and sauces. Rehydrate them and add to a batch of muffins, cookies or an apple pie.
Simply pre-soak ½ a cup of dried berries in ¾ cup of cold or freshly boiled hot water. If cold water is used, cover and let stand overnight. Elderberries soaked in hot water will soften and rehydrate in about 45 minutes.
To make elderberry syrup simply add 1 cup of dried berries to 5 cups of water and bring to a boil.
You can add cinnamon, cloves and ginger as desired. Cover and turn down the heat to simmer for about 1 hour.
Let cool a little then strain while you squash the berries with a spoon to get all the juice. When almost cold stir in a cup of raw honey. Pour into a bottle and store in the fridge.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 36 months when stored as above. See Best Before date.
Image for illustrative purposes only.