Cocktail with elderberry syrup

Here is our version of “Mature Woman” by Rose Simard.

Ingredients

1.5 oz (45 ml) Gin

1 oz (30 ml) lime juice

0.75 oz (20 ml) simple syrup

1.75 oz (50 ml) homemade elderberry syrup (recipe below*)

4 sprigs of thyme

1 egg white

Pour the ingredients into a shaker. Shake vigorously for the first time without ice (dry shake). Add the ice cubes, then shake vigorously again. Double-filter using the fine strainer into a chilled glass. Garnish with the thyme sprig.

* Elderberry Syrup recipe taken from the Grow Forage Cook Ferment website

Late summer and early fall, when elderberries are in season, is the perfect time to make homemade elderberry syrup! This syrup is not only delicious, but also has powerful medicinal benefits.

Preparation time: 30 minutes

Cooking time: 1 hour

Cooling time: 30 minutes

Total time: 2 hours

Servings: 128 servings

Calories: 25 kcal

Equipment: - Medium saucepan - Mixing spoon - Fine mesh strainer - 1 liter or 500 ml glass jars - Freezing containers

Ingredients :

- 6 cups fresh, ripe black or blue elderberry, or 3 cups dried elderberry

- 6 cups of water

- 2 1/2 cups raw honey

Instructions: 1. If using fresh elderberry, remove as many stems and unripe berries as possible. 2. Put six cups of fresh black or blue elderberry (or three cups of dried elderberry) in a large saucepan with six cups of water. 3. Bring to a boil over medium heat, then reduce the heat and simmer the elderberries uncovered for about an hour, or until reduced by about half. If you feel like it's reducing a little too quickly, you can partially cover the pan while it cooks. 4. Remove the pan from the heat and let cool to lukewarm room temperature for at least 30 minutes. 5. Strain the elderberries through a fine-mesh strainer, squeezing the berries to extract all the extra liquid. You can double strain the strainer or use cheesecloth if you prefer, this also helps squeeze all the liquid out of the berries. Discard the berries. You should get at least a quart of elderberry and water mixture. 6. Add the raw honey while the elderberry and water mixture is still warm and stir until it dissolves. 7. Pour the elderberry syrup into 1 liter jars using a ladle or pour carefully, fitting the lid and ring tightly with your fingertips. Let cool completely and refrigerate for up to 6 months.

Notes: - It is important to leave the pan uncovered (or partially covered) while cooking the elderberries, as allowing the steam to escape will help remove any potential toxins present. This also helps the mixture reduce. - I do not recommend heating the elderberry syrup after adding the honey, as this will destroy the beneficial compounds in the raw honey. - Elderberry syrup can be frozen for later use in containers suitable for freezing.