Elderberry juice: A seasonal remedy for colds and flu

When the black fruits appear on the trees, it's time to grab your baskets and set out on a hunt. Besides the classic jars of pickles, it's worth placing at least a few bottles of elderberry juice. This true treasure trove of health can be harvested from nature for free.

My grandmother made it every year. Elderberry juice has a tartness that often causes a child's face to wrinkle. Yet, it's a genuine remedy for autumn and winter ailments. This natural dietary supplement straight from the garden will help you quickly get through the cold and flu season.

Harvesting elderberry fruits happens in August and September, so now is the time to plan your pickings.

Elderberry is known for its anti-inflammatory and immune-boosting properties. The anthocyanins in elderberries neutralize free radicals, slowing down the aging process. Elderberry juice is rich in vitamin C and other nutrients, enhancing immunity.

Elderberry fruits and flowers should not be consumed raw. It's not just about their unpleasant, sour taste but also because they contain sambunigrin, a cyanogenic glycoside, which can cause unpleasant poisoning symptoms. However, when processed into juice or dried, this problem disappears, allowing you to enjoy all elderberries' health benefits.

Elderberry juice pairs wonderfully as an addition to tea, though some enthusiasts drink it simply with a bit of warm water. Due to its high vitamin C content, elderberry juice is often used as a cold remedy. It's warming and boosts the immune system, effectively combating infections and viruses, especially during the autumn and winter.

Ingredients:

• 2 lbs (1 kg) fresh elderberries
• 4 cups (1 litre) water
• Approximately 1-2 lbs (0.5 - 1 kg) sugar (depending on preference)
• Juice of 1 lemon

Instructions:

1. Thoroughly wash the elderberries and remove the stems.
2. Place the berries in a pot, add water, and boil for about 15-20 minutes, until they soften.
3. Strain the hot mixture through a sieve or cheesecloth to separate the pulp from the juice.
4. Add the sugar and lemon juice to the strained juice.
5. Boil the mixture for about 10 minutes, stirring occasionally, until the sugar dissolves.

Pour the hot juice into sterilized bottles and seal tightly. Turn the bottles upside down and let them cool.