Syrup of Mulberries
Ingredients
Directions
Make the juice
Boil the mulberries with a little water.
Strain the mixture through a fine sieve.
Make the syrup
For every quart of clear juice, add 1½ cups of clarified syrup.
Boil the mixture over low heat until it thickens to a syrup.
Once cold, 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
- Provide the main fruit flavour and deep colour of the syrup.
- Clarified syrup
- Adds sweetness and body, and thickens as the mixture reduces and cools.
The step that matters
Boil over low heat until it thickens. As water evaporates, the sugar becomes more concentrated and the syrup thickens. Stopping too early leaves it thin, while too much heat can scorch the sugar and darken the flavour. The syrup also thickens further as it cools, so judge the texture once cold.
“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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