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One of Heather Mashuga’s favorite foraging finds is elderberry. It is found in the area and has healing properties that are used to aid the immune system and treat cold symptoms when made into a syrup. “Everybody should have elderberry syrup and know how to make it,” the Marine Mills Folk School instructor and foraging expert says.
Elderberry Syrup
- 1 cup elderberries, fresh or frozen (1/2 cup if dried/dehydrated)
- 3 cups filtered water
- 2–3 cloves
- 1–2 cinnamon stick(s)
- 1 inch of ginger (unpeeled)
- honey (or substitute maple syrup or agave nectar)
- brandy or vodka (optional)
Place elderberries, water, cinnamon stick(s), cloves and ginger in a saucepan over medium heat. Bring to a steam, reduce heat to low and simmer for 45–60 minutes. Use a potato masher to mash berries to release juice while heating. When done, let the mixture cool before straining through cheesecloth. Squeeze out the juice, and discard the pulp. Stir in honey and brandy (if desired) until thoroughly combined, and transfer to a lidded jar/bottle. This keeps in the refrigerator for about six months or longer. Keep an eye on it for any growth or fermentation.
