Mulberry Syrup Food
MULBERRY SYRUP
A recipe used in England added to hot water to form a bedtime drink and is also said to relieve colds. From British Foods Downunder.
Provided by Sharon123
Categories Homeopathy/Remedies
Time 30m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Place the mulberries in a glass and pour the vinegar over.
- Leave to stand for at least 24 hours, stirring and pressing the fruit regularly, to extract the juices. Strain the liquid into a large saucepan and bring to the boil. Add the sugar, stirring until it is completely dissolved, then add the honey, stirring well. Bring back to a boil and boil hard for 5 minutes. Allow to cool completely.
- Originally this syrup was bottled and stored, one tablespoon being added to a glass of hot water to form a bedtime drink. However, the syrup can easily be frozen in ice-cube trays and then stored in bags in the freezer to be used when required.
Nutrition Facts : Calories 4051.2, Fat 1.8, SaturatedFat 0.1, Sodium 50, Carbohydrate 1045, Fiber 8, Sugar 1036.3, Protein 6.9
MULBERRY SYRUP
Mulberry syrup is a delicious way to preserve fresh mulberries, and it can be used in lots of recipes!
Provided by Kate
Categories Dessert
Time 15m
Number Of Ingredients 2
Steps:
- Process the fresh mulberries in a blender, a food processor, or a personal blender for a few seconds, or until the berries are totally pulverized. Strain the juice through a mesh strainer into a bowl or directly into a small saucepan. Use a spatula to help you push the juice through the strainer. (You will have about 1 cup of juice and about 1/4 cup to 1/3 cup pulp remaining).
- Add 3/4 cup sugar to the mulberry juice in the saucepan. Cook over medium heat, stirring once in a while, or until the syrup just starts to bubble. Remove from heat. Store in a glass jar in the refrigerator for up to 2 months.
Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Sugar 18 g, ServingSize 1 serving
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