Today was elderberry syrup day, appropriate to do on the last new moon of the summer. A traditional folk remedy; this dark berry turns into a deliciously thick, rich syrup that reduces inflammation, stimulates the immune system, and has antiviral and antibacterial properties. But first it must be picked, de-stemmed, heat juiced and milled to remove the pulp and cyanide, then the juice is strained and cooked with syrup, and jarred. Five pounds of cleaned berries made just over a gallon of syrup and we have a huge trash bag of berries in the freezer for easy stemming and drying later. But by far, my favorite bit the pulp-snowman made by my youngest. Our fingers and kitchen are purple and sticky, but our hearts are warm.
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