Mulberry Syrup
Ingredients
Directions
Prepare the juice
Remove the stalks from the mulberries and bruise them with a wooden spoon to extract the juice.
Let the berries sit for 3-4 hours, then strain the juice through a fine strainer.
Make the syrup
Measure the juice and for every gallon, add 3 oz of water mixed with 4 oz of dissolved citric acid and 14 lb of loaf sugar.
Pour the mixture into a preserving pan and simmer gently until the sugar dissolves.
Remove from heat, let cool, then pour into bottles and cork them.
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 main fruit juice that gives the syrup its colour and flavour.
- Citric acid
- Adds acidity that brightens the flavour and helps balance the sweetness.
- Loaf sugar
- Provides sweetness and body, and helps preserve the syrup.
The step that matters
Simmering until the sugar dissolves. Heating gently until the sugar fully dissolves prevents sugar crystals from forming later and keeps the syrup smooth. Simmering too hard can scorch the sugar and darken or spoil the flavour.
“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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