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3 c wild elderberries with 2 tsp water
1 to 1½ quarts water 1 to 3 tsp strained fresh lemon
½ c sugar juice (optional)
2 tsp cornstarch combined
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Wash the berries in a sieve or colander under cold running water and
pick out and discard any that are badly blemished. Place the berries in a
2- to 3-quart enameled or stainless-steel saucepan, pour in 1 quart of
water and bring to a boil over high heat. Reduce the heat to low and simmer
partially covered for about 45 minutes, or until the berries are soft and
can be easily mashed against the sides of the pan with the back of a spoon.Rub the elderberries through a fine sieve with the back of a large spoon, or press the juice and pulp through a food mill into a deep bowl. Discard the seeds and skins. Measure the elderberry juice and add enough water to make 1 quart.
Return the liquid to the saucepan, add the sugar and, stirring constantly, bring to a simmer over moderate heat. Still stirring, pour in the cornstarch mixture and simmer until the soup thickens lightly and is smooth. Taste and add the lemon juice if desired. Serve at once, accompanied, if you like, by sour cream. Serves 4.
NOTE: Wild grapes, blackberries, rum cherries, or huckleberries (or any combination of these fruits) may be substituted for the wild elderberries. Additional sugar may be necessary depending on the tartness of the berries.
