Rumtopf

Elderberry syrup

• FRUIT OF THE SEASON
• SUGAR, 250 gram per 500 gram fruit
• RUM (53%)
• LARGE EARTHENWARE OR GLASS JAR

• 1 1/4 KG ELDERBERRIES, de-stemmed
• AROUND 500 GRAM SUGAR

Clean the fruit and cut it into bit-size chunks. Put it in the jar, add the sugar. Pour the rum on top. Make sure there is more rum than fruit, resulting in an extra layer of 1 centimeter rum. Close the jar. Leave it for at least 2 months. You can use almost any fruit. You can add a layer of fruit each season.

The Rumtopf was originally served over Christmas. It is delicious with ice cream.

You can use the fruits from the rumtopf also for cooking; use them for instance in Cassata alla Siciliana.

Bring the elderberries to the boil with a few tablespoons of water and cook 15 minutes on low heat. Strain the mixture through a clean dishcloth. Let it hang for an hour or so (see picture) and press a little to get out all the juice. Bring the juice to the boil and add 125 gram sugar per cup of juice. Simmer for 10 minutes and pour the syrup in glass jars or bottles.

Use it mixed with soda water and ice or with champagne to make a kir (very royal). You can also pour it over ice cream or yogurt.