Cooking School: Elderberry

This is how it works: Shorten the umbellate stalks with kitchen scissors, rinse the umbels and place them dripping wet in a large saucepan. Cook the berries for about five minutes, crushing the berries with a wooden spoon (careful, cook slightly over). Pour everything into a fine-mesh sieve, drain and pour the hot juice into clean bottles with a twist-off lid. Let cool down.

From the juice you can cook soups, compote or jelly (for raw eating the fruits are not suitable!). Because of its many minerals and vitamins (especially vitamin C) is hot elderberry juice with honey an old home remedy for cold.

Incidentally, the yellowish-white flowers taste fried in egg-cake dough or cooked to a syrup with lemon juice and sugar.