Mulberry Syrup Recipe
This old-fashioned mulberry syrup recipe captures the wonderfully sweet and tangy flavour of ripe mulberries in a rich, glossy syrup.
Servings: 10 servings
Calories: 134kcal
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.
Notes
Storing: Bottle the syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes). The syrup should last in the fridge for a few weeks.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 134kcal | Carbohydrates: 34g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 83mg | Fiber: 1g | Sugar: 33g | Vitamin A: 11IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg