15 MINUTES + INFUSING | MAKES 350ML | EASY This makes a sweet, balsamic-like vinegar. It’s important to cook the elderberries as they are mildly toxic in their raw state. elderberries 200g, stalks and leaves removed white wine vinegar 350ml sugar 100g
• Put the elderberries in a sterilised mason jar and gently muddle with the end of a rolling pin. Add the vinegar, seal and leave to infuse, in the fridge, for 3-4 days.
• Pour the berry mixture into a pan, add the sugar and gently bring to the boil. Simmer for 5 minutes or until the sugar has dissolved, then seal in a sterilised, clean bottle.