Notes from the Brew Room Ann King

Berry Recipes Ann King

Clusters of elderberries are beginning to decorate our hedgerows and field margins, signifying the end of the summer. Much is written about the correct time to harvest and my advice is to wait until the berries are a deep, shiny purple, and dangle on the stem. If ripe, the slightest finger pressure will gather them easily into a harvesting bowl. There are several ways to extract the basic immune-boosting properties of the elderberry, and these can be further enhanced with the addition of appropriate herbs and spices, to create bespoke autumn tonics.

As a base, Elderberry (Sambucus nigra) contains vitamins C, B6 and A and viburnic acid, which encourages perspiration and helps flush out toxins. In this recipe, the following are added:

Marshmallow Root (Althaea officinalis, rad.). This should be infused in cold water overnight, to extract the constituents. Use the resulting liquid. The mucilage content acts on inflammation and brings a soothing element to the mix.

Thyme (Thymus vulgaris) contains thymol, which acts as an antimicrobial expectorant, and an antispasmodic to help clear phlegm.

Cinnamon (Cinnamomum zeylanicum) and Ginger (Zingiber officinale) both act as antimicrobial, diaphoretic and circulatory stimulants, to help flush out toxins and keep internal systems warmed and mobile.

Cardamon (Elettaria cardamomum) and Star Anise (Illicium verum) have been added for the additional warming effect, energy and flavour.

Elderberry Spice Syrup Ingredients ¼ cup Marshmallow root— soaked in cold filtered water over night 500g Elderberries 1tsp Thyme 1 Cinnamon stick 4 Cardamom pods Star Anise 5 Ginger slices 250g dark Muscovado sugar

Method Soak the Marshmallow root overnight and strain, reserving the liquid. Place the berries, herbs and spices in a stainless steel pan and add the reserved Marshmallow liquid, topping up with filtered water to cover the berries and spices by about 1cm. Bring to a boil and then simmer very gently for 20mins— a low temperature helps retain the beneficial constituents. Press the resulting liquid through a fine strainer, squeeze and remove the marc.

Measure the volume of water, squeeze in a tbsp lemon. Returning to a clean saucepan, add roughly ½ volume of liquid in grams of sugar (200-250g) and simmer for 15mins. Decant whilst warm into warm, sterilized glass bottles and label.

For a honey based alternative, try the following oxymel. It’s an antiviral concentration bursting with vitamin C, antioxidants and anthocyanins: Perfect for the glut of allotment currants in the freezer!

‘Any Berry’ Oxymel Ingredients 100g Blackcurrants 100g Redcurrants 10g dried Thyme 1 tsp Cinnamon 1tsp Cardamom 250g Apple cider vinegar 275g honey 500ml sterilised glass container (with nonreactive lid, or using a parchment disc as a barrier)

Method Place all Blackberries and spices into a glass jar and carefully mash a little with a pestle or fork. Pour over the Apple cider vinegar, ensuring all the solids are covered and there is approximately 1cm clear space between the vinegar and the rim of the jar. Keep the jar in a dark place for up to 4 weeks, shaking it every day and checking that the solids stay under the liquid.

Strain the contents through muslin, and add the honey. a fine mesh, or

Shake, and store in the fridge.

Photos: Ann King

You can follow Ann on IG @annlovesherbs