100 g water
100 g sugar
1-2 lemons, juice only
500 g elderberries, stems removed
1-2 ts rice flour (or cornstarch)
3 ts rose water (use less or more, as wanted)
Put water, sugar and lemon juice into a saucepan. Bring to a boil. Add elderberries and cook, covered, on low heat for 15-20 minutes until the berries are tender. Mix rice flour (or cornstarch) with 1 tb of water, add mixture to the berries. Bring to a boil for half a minute, then take from heat. Let cool a few minutes, then stir in the rose water.