Elderberry Gin - A Great Foraging Recipe | Greedy Gourmet (2024)

FAQs

What can I do with foraged elderberries? ›

Elderberries are commonly used to make syrups, cordials, desserts and jam – as well as elderberry wine and infused vinegars. Flavour wise, they're not overly sweet, but they have a deep earthy, fruity flavour with a hint of tartness.

Preparing Elderberry Safely: What You Need to Know

Cooking elderberries is not just a culinary step; it's a safety measure. To neutralize toxins, specifically cyanide-inducing glycosides, heat treatment is a must. Boiling elderberries for at least 30 minutes is the go-to method.

Zephyr Gin | Ultra-Premium Gin with Elderberry and Elderflower - Zephyr Gin.

But before we begin, it is essential to note that eating raw elderberries is not advised as they are toxic when uncooked. In this recipe, however, they are brought to the boil, then simmered, making them fine to eat or drink. If you can harvest the berries in season, it is almost free to make.

The berries and flowers of elderberry are packed with antioxidants and vitamins that may boost your immune system. They could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms.

Traditionally, elder flowers were used medicinally—in teas for treating fevers and other ailments, or in a hot bath to induce sweating (Timbrook 1990, Lightfoot 2009, Walker 2014)—and its berries were dried to store into the winter, when they were later cooked into a rich, sweet sauce (Barrows 1900, Barret 1933, ...

Elderberries contain vitamin C, but much of it is destroyed by heat. Adding lemon juice provides an additional vitamin C boost to the syrup.

Simmer it for about 20 minutes; this should be enough to break down the cyanogenic compounds. But remember, you need to stir them occasionally to ensure even heat distribution. After cooking, strain the mixture using a fine-mesh sieve.

Elderberries were more prone to decrease anthocyanin content after cooking process. Nevertheless, about 70% of the anthocyanins were recovered from the fruit and the water used in the cooking process. Berry anthocyanins' content decreased the most in jam, and in recipes with baking soda.

What is the difference between elderberry and sambucus elderberry? ›

American elderberry ( Sambucus canadensis) is more shrub-like and can grow up to 8 to 10 feet high, while European black elder ( Sambucus nigra) has the makings of a small tree and will reach 20 feet. It is well adapted to a wide range of habitats.

Pine-like juniper is required for gin, though distillers can tune that juniper note to be a whisper or a wallop. Beyond that, botanicals can vary widely. The most common include spices (coriander, cardamom, anise), flowers (rose, lavender) and citrus peel (lemon, grapefruit).

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.

Steps: Simmer berries in water for1/2 hour or so. Mash the berries a little with a potato masher or something similar. Strain the liquid off of the cooked berries using a fine mesh strainer or cheesecloth to separate out the seeds.

Some people can be sensitive to elder when it comes into contact with the skin leading to irritation and rash. And although the flowers and cooked berries (pulp and skin) are edible, the uncooked berries and other parts of plants from the genus Sambucus are poisonous and may cause stomach upset.

One of the best ways to use elderberries is to make them into a syrup or cordial, to make delicious fruity drinks and co*cktails (such as this Elderberry Kir Royale). You can also leave the berries to infuse their flavour into spirits – Elderberry gin is particularly tasty.

Berries / Fruit: Remove the berries from the twigs & tiny stems and cook them well before consuming. Leaves, stems, wood: Do not eat the stems leaves or wood even after cooking. Flowers: Safe to eat fresh off the bush! No cooking required.

Can I eat elderberries? Yes, but they should be cooked first to safely remove the lectin and cyanide (toxins). Eaten raw, elderberries have a bitter, tart flavour, but eaten cooked they taste quite different. Raw berries are also mildly poisonous and can cause nausea, vomiting and diarrhoea.

Elderberries are quite edible. The blue or purple berries are gathered and made into elderberry wine, jam, syrup, and pies. The entire flower cluster can be dipped in batter and fried while petals can be eaten raw or made into a fragrant and tasty tea.