This is adapted from a recipe taken from the Crafty Herbalist who offers wonderful workshops and talks about herbal medicine and forging - we like this recipe as although its high in refined sugar this means it lasts longer. However, if your might like a recipe with less sugar then please see our recipe below - this will last a week or so in the fridge.
200g fresh elderberries
100g blueberries or whilst you are out picking your elderberries you can get some blackberries
1 cinnamon stick
2 star anais
2cm fresh ginger sliced
5 cardamon pods
1 sprig of thyme
Place the berried and spices into a saucepan and add 250ml water. Bring to a boil on a medium heat, uncovered and simmer for 20-30 minutes. Stirring every now and again. Remove from the heat and leave to cool. Strain liquid through a sieve, ideally lined with some muslin cloth to prevent seeds going into the syrup. Squeeze the juice out.
Measure how much liquid you have taken and then add the same amount of sugar. (ie, if 200ml the add 200g sugar). Bring to the boil and then simmer, stiring all the time. Simmer for about 15 minutes until it reduces and thickens.
Pour into bottles and label and date.
This should keep for 6 months unopened.
Once opened keep in fridge for a week.
If you would like less sugar - add 3tbsp of raw honey after you have strained the liquid and stir well.
We would recommend taking a shot glass or eggcup sized dose (halve this for a child) of Elderberry Syrup every day over the colder months to help support immunity, increasing the dose to twice a day to help fight off any colds or coughs.
If you are unable to make your own Elderberry Syrup this year, you can buy a quality alternative. We like Pukka Elderberry Syrup, which is suitable for anyone over the age of 2 years.
take 100ml of your post sugar/honey syrup and pour into a sauce pan, sprinkle over 2teaspoons of gelatine (we use great lakes). Allow this to sponge and soak up slightly. Then place the syrup onto a low heat and allow the gelatine to begin to melt, swirling the pan around and around (do not stir)
Oil your bear moulds lightly with a plain oil. When the gelatine has melted take a pipette and begin to fill your bear mould. Place in fridge to cool and harden. Pop out when ready.
We use these gummy bear moulds from Amazon