Mulberry Season brings wonderful things, including the promise of long summer days ahead, and this bright and fruity Mulberry Syrup.
So you're already in love with Mulberry Pie and have a jar of Mulberry Jam in the fridge? You must, must now make this Mulberry Syrup. It's extremely quick and simple to make and can be drizzled over ice cream, swirled into some yoghurt or added to your next mocktail or cocktail!
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The recipe
This recipe was hugely popular in the first half of the 1900s, according to my research. I found many recipes, and just as many ways to make it! I've included some clippings below, but please keep scrolling for the recipe card at the end of this post. The method that I landed on was extremely simple and delivered a syrup with excellent consistency and flavour.
From left to right: Maryborough Chronicle, Wide Bay and Burnett Advertiser, Qld, 21/11/1931, page 4; The Southern Districts Advocate, WA, 14/01/1935, page 6; The Voice of the North, NSW, 12/06/1925, page 17.
Ingredient notes
All you need is these 3 ingredients: fresh mulberries (remembering you can only keep them in the fridge for up to 2 days), caster sugar and a little lemon juice.
See the recipe card at the end of this post for ingredient quantities.
Instructions
Start by washing the mulberries gently in cold water and then straining off all water. Place all the ingredients in a large frying or preserving pan (see image 1) and place over low-medium heat (see image 2). Stir until the sugar has dissolved.
Bring to a boil and boil for 5 minutes, stirring occasionally. At the 2 or 3 minute mark, mash the mulberries with a potato masher to break up the fruit and release more juice (see image 3). Adjust the temperature as necessary throughout the process to maintain a steady boil (see image 4).
Once cooked, pour the mixture through a fine mesh strainer. Use a metal spoon to push down on the fruit and ensure all syrup moves through the strainer (see image 5). Discard the fruit and bottle the mulberry syrup (see image 6).
Storage
You'll end up with about 250ml of syrup. Bottle the syrup immediately, allow to cool and then store in fridge. The syrup should last in the fridge for a few weeks.
You may be able to store for longer in the pantry if you are familiar with canning and preserving techniques.
Looking for more syrups and cordials?
Check out these other old fashioned favourites:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Mulberry Syrup Recipe
Equipment
- large frying or preserving pan
- fine mesh strainer
- funnel
- sterilised jar or bottle
Ingredients
- 3 cups fresh mulberries (330 grams)
- 1 ½ cups caster sugar / superfine sugar (330 grams)
- 1 teaspoon lemon juice
Instructions
- Wash mulberries gently in cold water and strain off all water.
- Place all ingredients in the pan and place over low-medium heat. Stir until sugar has dissolved.
- Bring to a boil and boil for 5 minutes, stirring occasionally. At the 2 or 3 minute mark, mash the mulberries with a potato masher. Adjust the temperature as necessary to maintain a steady boil.
- Once cooked, pour the mixture through a fine mesh strainer. Use a metal spoon to push down on the fruit and ensure all syrup moves through the strainer. Discard the fruit and bottle the mulberry syrup.
Libby says
My new favourite mulberry recipe!