Come late August and September, the branches of the elder tree are heavy with elderberries; clusters of purple-black berries packed with nutritious juice renowned for keeping colds and flu at bay.
My favourite way of harnessing elderberries' immune-boosting properties is to make elderberry syrup. I often make it in those first few weeks my children are back at school after the summer holidays – also known as 'germ term' – as it helps bolster us against the barrage of winter bugs.
Spice wise I tend to opt for the classic clove and cinnamon combo but depending on what's in the cupboard I've also been known to add ginger, star anise or a splash of orange extract.
This spiced elderberry syrup tastes great in porridge, poured over pancakes or mixed with ginger wine for a delicious autumn toddy.
Please note: Elderberries cannot be eaten raw – they need to be cooked before consumption.
