Last time we went to the snow, we took some fresh snow and made some slushy with it. I told my son that we could try at home with some ice and homemade mulberry syrup. This weekend, the two mulberry bush gave us enough berries for eating and making syrup.
To make the syrup, I put the mulberries in a pan and slightly covered them with water. The berries will float on the water so just press on them to make sure there is just enough water to cover them a bit. When the water is boiling, leave it boiling for just 30 seconds and turn off the fire. Now with a small stainless steel skimmer spoon, squish the mulberries against the side of the pan. Make sure to mash everything.
Then, place a sieve on top of a large bowl and place a layer or two of cheese cloth on top of the sieve. Pour the content of the pan through the cheese cloth and sieve. The pulp of the mulberries should be retained by the cheese clothe. You can use a fork or spoon to press more juice out of the pulp or wait until it cools down enough to warp the cheese cloth and use your hands to squeeze the juice out.
Measure the volume of juice you just made and add the same volume of sugar. Put everything in a pan and boil again for 25 - 30 minutes on medium heat. Stir frequently to avoid burning on bottom and sides. After 25 minutes or so, your syrup should have a good consistency.
Stop the fire and wait for another 30 minutes for the syrup to cool down enough and pour it into a mason jar or any other container of your choice.
You will probably see some purple foam on the surface of the syrup. That is normal.
Now you can enjoy the syrup by adding it to cold water and ice for a nice summer drink, add it to a piece of bread or like me, to a glass of milk kefir.
Previously on my blog:
- Germinating my Aji Amarillo chili seeds
- My favourite bread machine recipe
- Spring gardening
- Small yield of black turmeric (Curcuma caesia) and orange turmeric (Curcuma longa) in Gosford.
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