Mulberry Syrup Recipe
Deep, dark purple mulberries make a beautiful, garnet-colored syrup that busts with a berry-like sweetness. The key is to use ripe berries. Cook them in water and sugar until they burst. This will release their flavor and color into the syrup.
Servings: 20 servings (about 2 ½ cups)
Calories: 83kcal
Equipment
- food processor
- Fine-mesh Sieve
Ingredients
- 2 cups mulberries
- 2 cups sugar
- 1 ½ cups water
- 1 teaspoon red wine vinegar
Instructions
- Chop the berries coarsely either by hand or by pulsing them in a food processor until coarsely chopped.
- Add the berries, sugar, and water to a small saucepan. Warm over high heat until the water begins to boil. Turn down the heat to medium-high, and continue to simmer until the berries lose their form, about 10 minutes. You may need to mash the berries with a potato masher to speed up the process.
- Once the berries have lost their shape and the syrup is thick and brightly colored, strain it. Use a fine-mesh sieve to do this. Pour the syrup into a pitcher. Stir in the vinegar, and then transfer to a flip-top bottle. Store in the fridge for up to 1 month.
Nutrition
Calories: 83kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.3mg
