Mulberry Syrup Food

MULBERRY SYRUP

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.

MULBERRY SYRUP

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.