Categories: Soups/stews, German 
      Yield: 6 servings 
  
  2 1/2 lb Elderberries                             Lemon rind 
      6 tb Cold water                        3/4 c  Sugar 
      9 c  Water                               4 tb Cornstarch 
      2 tb Lemon juice                     
  
  Wash berries and place in a soup kettle.  Add water and a twist or two of 
  lemon rind.  Cook until the berries are soft.  Strain into a bowl, pushing 
  though as much of the pulp as possible.  Return the liquid to the kettle, 
  bring to a boil, and remove the kettle from the stove. 
   
  Combine the cornstarch, cold water, and lemon juice, pressing out all the 
  lumps.  Add to the soup, together with the sugar, and stir thoroughly. 
  Place over medium-low heat and cook, stirring constantly, until thick and 
  clear.  Adjust the sugar and lemon to suit your taste. Serve hot or cold. 
   
  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett