Back in August I overheard Erica L at the B&H Organic Produce stand at the Growing Roots’ Farmers Market in Malvern, PA, talking about what to do with elderberries. I immediately started listening and then (of course) asking questions as I had never seen them nor thought about what to do with them. The extent of my elderberry knowledge focused on elderflower liqueur such as St. Germain. Yes, they come from the same plant – elderflowers bloom in the spring and then comes the elderberries – but they have very different flavor profiles.
The berries are small – think a bit smaller than a peppercorn – and are attached to a stem. Erica suggested freezing them as they are much easier to get off the stem this way, plus this would prevent them from spoiling while I figured out what to do with them. I took them home, put them in the freezer and then promptly forgot about them until I would see Erica on my visits to the farmers market. We’d talk about what to do with them.
Since I didn’t have very many elderberries (only about a cup), I decided to make a syrup. You’re more likely to find them in an elderberry syrup used for naturally treating colds and coughs (they’re really good for your immune system). I decided to make a syrup for cocktails. This will likely not surprise anyone who is a regular reader of Riegl Palate.
The berries on their own are tart so you need to add some sweetener to them. I opted for honey over sugar and was careful not to make the syrup too sweet. The taste of the syrup is a bit hard to describe – it’s like liquid blueberry jam (not fresh blueberries). And, the color is gorgeous and much lighter than the actual berries.
Many recipes called for adding fresh herbs to the syrup while cooking. Since I wasn’t familiar with the taste of elderberries, I wanted to keep the syrup as pure as possible but will likely experiment with some rosemary, thyme and/or lavender.
I used syrup to make a simple vodka cocktail – vodka, elderberry syrup, lemon juice and some seltzer water for bubbles. Adding a bit of lemon juice brightens up they syrup. While I didn’t add herbs to the syrup, I did garnish it with some fresh rosemary and lavender. If you have some open sparkling wine, you can use that in place of seltzer water. I also made a gin version and a bourbon version – each spirit well with this not overly sweet syrup, too.
While I found these elderberries at my local farmers market, they grow in the wild in much of the eastern part of the United States from July to September – perhaps you’ve come across them? Or have some sitting in your freezer?
Gluten-Free/Wheat-Free Option: I used Stateside Vodka which is distilled locally in the Kensington area of Philadelphia. It’s made from corn so it’s both gluten-free and wheat-free. For my Pennsylvania readers, it’s available in the Fine Wine & Good Spirits shops (aka ‘state stores’).
| Elderberry Cocktail | Print |
- 1 cup elderberries (fresh or frozen)
- ½ cup water
- 2 tablespoons honey
- 1 teaspoon freshly squeezed lemon juice
- 2 ounces vodka
- 1 ounce elderberry syrup
- 1 teaspoon freshly squeezed lemon juice
- Seltzer water (see Notes)
- For garnish: lemon wheel and fresh herbs (such as rosemary and lavender)
- In a small pot on medium-low heat, combine berries and water. Simmer for 5-10 minutes, until berries release their juices.
- Remove from stove. Using the back of a wooden spoon, crush berries to release any extra juice.
- Once berries have been thoroughly crushed, place them in a fine mesh sieve lined with cheese cloth and place over a bowl or measuring cup. Press gently with wooden spoon to release their juice. Discard the juiced berries.
- Rinse out the small pot. Add juice and honey. Simmer over low heat for 5 minutes, stirring to dissolve the honey.
- Remove from heat and stir in lemon juice. Let cool.
- Transfer syrup to a small container. Refrigerate for up to 3 weeks or freeze for up to 6 months. Makes about ½ cup of syrup.
- In an old fashioned glass filled with ice, add vodka, elderberry syrup and lemon juice and stir.
- Top with seltzer water.
- Garnish with a lemon wheel and fresh herbs (such as rosemary and lavender).
* ½ cup syrup makes 4 cocktails.
* Use sparkling wine in place of seltzer water.
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