Mulberry Syrup
Ingredients
Directions
Prepare
Obtain 1 pint of juice from very ripe mulberries by pressing them.
Boil 1 pint of syrup until it reaches a crack stage.
Make and bottle the syrup
Pour the mulberry juice into the boiled syrup.
Reduce the mixture to a pearl stage.
Skim off any foam, 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 main fruit flavour and deep colour of the syrup.
- Syrup
- Provides sweetness and body, and helps the finished syrup keep its texture as it cools.
The step that matters
Reducing to the pearl stage. Boiling concentrates the sugar, so the syrup thickens as it cools. Stopping too early leaves it thin, while going too far can make it stiff and crystallise. Watch the stage closely.
“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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