Syrup of Mulberries
Ingredients
Directions
Extract the juice
Place mulberries in an earthen pot and set it in a kettle of water over medium heat until the juice is extracted.
Squeeze the mulberries through a cloth.
Make the syrup
For every pint of juice, add ¾ pound of sugar.
Boil the mixture until the syrup is rich.
Once cool, bottle the syrup.
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
- Supply the juice and fruity flavour the syrup is built on.
- Sugar
- Adds sweetness and, as water boils off, helps the syrup thicken.
The step that matters
Boil the mixture until the syrup is rich. As water evaporates, the sugar becomes more concentrated and the syrup thickens. Stopping too early leaves it thin and watery, while boiling too long can make it overly thick 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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