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Holunderbeersuppe mit Apfeln (Elderberry and Apple Soup)
From: Charlotte


  • 14 ounces black elderberries, fresh
  • 3 ounces sugar
  • 2 slices lemons, rind of
  • 1 cinnamon stick
  • 18 ounces water
  • 2 medium apples
  • 1 lemon, juice of
  • 3/4 ounce cornflour (corn starch)
  • 3 tablespoons cold water
  • sugar
  • lemon juice

Wash the elderberry bunches and strip off the berries.

Bring to a boil in water with the sugar, 1 lemon rind and cinnamon stick.

Simmer until cooked.

Press the berries through a sieve.

You will need 1 1/4 (750 ml) pints of juice so add water if needed.

Peel, core and slice the apples.

Add to elderberry juice along with the juice of 1 lemon and lemon rind and bring to a boil.

Mix cornflour with 3 tablespoons of cold water and add to soup.

Add sugar and lemon juice to taste.

Serve hot or cold.