Mulberry Syrup
Ingredients
Directions
Prepare
Obtain a pint of juice by pressing the mulberries.
Make the syrup
Boil the syrup until it reaches a crack stage.
Pour the mulberry juice into the boiled syrup.
Reduce the mixture to a pearl stage.
Skim the syrup, let it cool, and then bottle it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mulberries
- Provide the juice that gives the syrup its flavour and colour.
- Syrup
- Supplies the sugar base whose concentration sets the syrup's thickness as it reduces.
The step that matters
Reduce the mixture to a pearl stage. Sugar concentration rises as water evaporates, so the pearl stage sets the syrup's thickness. Stopping too early leaves it thin, while going too far makes it stiff and prone to crystallising as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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