Elderberry Rob & Syrup
There are two ways to make elderberry rob – true rob contains no sugar at all and is preserved using the sugars already in the berries; it has the advantage of being sugar free but not so tasty. The other method is more of a syrup; using sugar to preserve. Both recipes start in the same way...
Strip berries from their steams, wash in cool water, place in a saucepan with a dash of water, bring to the boil and simmer for an hour or so. Squash the berries with a potato masher and strain the liquid out in a fine sieve.
For a sugar free rob
Discard the strained skin and seed material. Measure the liquid left and put it back in the saucepan along with a cinnamon stick, a few cloves, a five spice and a 1cm chunk of fresh ginger, simmer uncovered on a very low heat until it has reduced by half then pour into sterilised wide mouthed jars (it goes quite solid like jam when cool and is tricky to get out of bottles). To use, stir a teaspoonful into a hot drink.
For the sugar rob
Measure out your strained liquid, for every 500ml of juice add 250g of sugar. Add a stick of cinnamon, a few cloves, a five spice and a few slices of lemon. Simmer for half an hour, stirring regularly. Poor into sterilised bottles. To use take a teaspoon as is or poor into a hot drink…yum!