On a bright day, gather the heads of plump elderberries and separate the berries from the stems with a fork. Although it isn't necessary, you can wash the berries if you'd like because they will be strained.

Put the berries in a saucepan and add just 1 centimeter of water to cover them. If you like, add additional ingredients like ginger or cloves. Bring to a boil, reduce heat, and gently simmer for 15 to 20 minutes, or until the berries have broken down into a liquid. Let to gently cool.

Measure the liquid after straining the mixture through a fine sieve. You will require 400g of sugar for every 500ml of liquid. Put the liquid and sugar back into the pot after cleaning it, along with the lemon juice. After all the sugar has dissolved, bring to a simmer and slowly boil for around 10 minutes. Let the syrup to completely cool before bottling or freezing it. can be stored for up to a year or kept for three months in the refrigerator. It can be used in desserts, poured over ice cream, and diluted with hot or cold water for drinking.