Mulberry Syrup
Ingredients
Directions
Extract the juice
Place ripe mulberries in a jar and immerse it in boiling water.
When juice separates, pour it off and strain through a sieve, avoiding pulping the mulberries.
Make the syrup
Boil the juice, adding 1 pound of sugar per pint of juice.
Skim the mixture, and when cold, pour it into bottles and cork tightly.
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
- Ripe mulberries
- Provide the juice and the fruit flavour that the syrup is built on.
- Good loaf sugar
- Sweetens the juice and, once boiled, thickens it into a syrup that keeps well.
The step that matters
Boil the juice with the sugar. Sugar must be fully dissolved and the mixture boiled enough to concentrate it; too little sugar or boiling can leave a syrup that spoils or ferments in storage.
“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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