Using Wild Elderberries to Make Syrup

Early season elderberries on a rainy day in SE Minnesota. Photo by Evy Gebhardt

Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce.”

Find Shaw’s expert tips for the crucial de-stemming step and recipes for using wild elderberries here   (Including Pontack, an ancient elderberry sauce)

Learn more about this dynamic author and chef.

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