The last of the elderberry
As a tincture and a sweetened cognac, to tide you through the winter months.
Temperatures are gently dropping and I’m feeling a tickle in my throat.
It’s not the first tickle and it won’t be the last, but I am determined to continue my streak of good health: I haven’t had a cold since March of 2023, off the back of a trip to Rio which included a wedding and many, many a late night. Sure, I’ve been taking better care of myself and my health these last couple of years - less drinking, less late nights, better sleep - but I also like to think it’s down to this nifty new habit I formed. Last September I took to the parks and the hedgerows and picked some plump elderberries for a homemade tincture, which I proceeded to take every morning from October through to March. Coincidental or not, I’d like to continue this habit.
Elderberries are full of antioxidants and vitamin C (amongst other vitamins and nutrients), both potent actors in boosting the immune system. Turning them into a tincture - a fancy word for a concentrated extract that involves soaking herbs and plants in an alcohol base like vodka - preserves those elements for months and even years.
Now I’m aware that elderberry season is hanging by a thread, if not very much over in certain parts of the world! Fret not - this tincture can be made with dried elderberries too. And you’ll just have to make a note for next August to stay on the lookout for those gorgeous, drooping clusters of those plump, inky berries.
As for the sweetened cognac, I took a page out of Sally Gurteen’s book. Elderberries were lightly simmered (to preserve as many vitamins as possible) then left to infuse overnight…the next day, the strained juice was mixed with raw honey and cognac to taste, then bottled and refrigerated. It makes an appearance at dinner parties and luncheons, served over ice with sparkling water, to great delight. By the way, if you’re into things like seasonal food, the English countryside, and gorgeous photography, you should absolutely give Sally a follow.
Elderberry Tincture
Ingredients
Foraged elderberries (if using dried elderberries, use half the volume)
Vodka
Instructions
Pick your berries off the stems (Sally suggests using a fork, which works a treat!) and rinse them under cold water. Discard the unripe and suspicious looking ones.
Place them in a glass jar and cover with the vodka.
Seal the lid, date the jar, and place in a dark place like the back of your cupboard for at least 6 weeks.
Strain into pipette bottles, and take one pipette every morning in your daily juice or water (or two if you’re feeling extra under the weather).
Learn to ferment with me! Upcoming Courses:
October 6th - 11-2pm The Mill, Walthamstow
October 13th - 11-2pm Hornbeam Cafe, Walthamstow
Cultured Condiments with Forest & Flora
October 16th - 6-8pm The Lacy Nook, Walthamstow