An absolute must-have for your home pantry. Elderberry syrup can enchant fruit preserves, cakes, ice cream and lemonades.
The variety of valuable substances is hidden in, among others, anthocyanin glycosides, pectins, tannins, fruit acids, vitamins (especially a lot of vitamin C and provitamin A), mineral salts of calcium, potassium, sodium and iron).
In addition to diaphoretic and diuretic properties, they also have a slightly laxative and analgesic effect.
They belong to the so-called blood cleansers, they are recommended as a detoxifying drug and helping to remove harmful metabolic products and toxins from the body in rheumatic and skin diseases.
Elderberry fruits are also used in inflammation of the stomach and intestines, and as an auxiliary pain reliever in neuralgia and sciatica.
WE COLLECT FRUIT IN AUGUST-SEPTEMBER
1 kg of elderberry fruit
700-800 g of unrefined sugar - cane (for people on ketosis, I recommend erythritol in the same grammage)
3 glasses-250ml of water
the juice of 1 lemon
A METHOD OF PREPARING:
Wash the fruit, dry it, tear it off the twigs (preferably with a fork). Pour water and boil. When all the fruit is cracked, set aside to cool. Strain the juice and add sugar and lemon juice. Boil it again and pour into sterilized bottles / jars.