Elderberry juice: A homemade cure for autumn colds and winter woes

When the black fruits appear on the trees, it's time to grab baskets and go hunting. Besides the classic jars of pickles, it is worth placing at least a few bottles of elderberry juice. It’s a true treasure trove of health that we can draw from nature for free.

My grandmother made it every year. Elderberry juice is tart and often causes a child's face to pucker. However, it is a true remedy for autumn and winter ailments. A natural dietary supplement straight from the garden helps you get through the season of colds, runny noses, and dry coughs.

Harvesting elderberry fruits takes place in August and September, so it's already time to plan the harvest.

Elderberry is known for its anti-inflammatory properties and for strengthening the immune system. The anthocyanins in elderberries neutralise free radicals, slowing the ageing process. Elderberry juice is rich in vitamin C and other nutrients, strengthening immunity.

Fresh elderberries and flowers should not be consumed raw. It’s not just about the not-very pleasant, sour taste but also the presence of sambunigrin, a cyanogenic glycoside that can cause unpleasant symptoms of poisoning. However, after processing into juice or drying, the problem disappears, and you can enjoy all the health benefits of elderberries.

Elderberry juice pairs perfectly as an addition to tea, although 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 is warming and strengthens the body's immunity. It allows you to effectively fight infections and viruses, especially during the autumn-winter period.

Ingredients:

• 1 kg of fresh elderberries,
• 1 litre of water,
• about 1 kg of sugar (depending on preference),
• juice of 1 lemon.

Preparation:

1. Thoroughly wash the elderberries and remove the stems.
2. Put the berries in a pot, pour in the water, and cook 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 sugar and lemon juice to the strained juice.
5. Cook the mixture for about 10 minutes, stirring occasionally, until the sugar dissolves.

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