August 17, 2013
Found elderberries at the farmers' market this morning. Never cooked with them before, but I brought them home and began to contemplate what to do with them.
Washing these tiny berries is a pain – lots of stem, and the berries themselves are no bigger than bb's But they have a wonderful bitterness – think very tart blueberries, or slightly sweeter cranberries – and would probably make an excellent pie. But I have it in mind to make elderberry syrup instead.
David Lebovitz has what looks like a very fine recipe here, and he has yet to let me down.
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