“Dear foreigners! Have you ever had elderberry soup or is that a German and Scandinavian thing only? When I saw that I could by dried elderberries to use as a tisane, elderberry soup was the first...” Read full tasting note
Elderberries are the fruit of the Black Elder (Sambucus nigra) traditionally used around the world in drinks and medicinally. The Native American medicine men described the fruit as “strengthening the inner warrior”. Recent studies have lent weight to this belief showing distinct benefits of elderberries in rapid recovery from colds and flu.
For tasting, 2.8 grams of elderberries were steeped in 140ml water at 100⁰C in a half size tasting mug for five minutes.
Dry appearance: small wrinkled brown to black berries of even size
Infusion – aroma: hints of damson jam
Liquor – visual: clear, pale reddish violet colour
Liquor – taste: slightly tart, clean and fruity with good mouthfeel, again with jammy notes.
Summary: this tisane is simple and unfussy, for those with a sweet tooth it would take a little honey to advantage. And its alleged strengthening of the immune system is not to be sniffed at!
Brewing Advice: One heaped teaspoon per mug. Add fresh boiling water (100 deg C). Steep for ten minutes.
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