With so many mulberries on our tree, we were having a hard time keeping up with them before they went rotten. So, I started to preserve some for later use, making some mulberry jam and this delicious syrup. Learn how easy it is to make delicious mulberry syrup with your excess mulberries.
How to Make Mulberry Syrup
To make this yummy syrup, you will need to make a juice by cooking the mulberries with water in a pot. After straining the pulp to remove it, the leftover juice is added to the saucepan with a couple of other ingredients and cooked until it has thickened.
How to use mulberry syrup
This delicious syrup can be used in many ways including:
- on ice cream
- on pancakes or waffles
- in iced tea
- in muffins, cupcakes, cakes and desserts
- in yoghurt
- over oatmeal
- in cottage cheese
How long does homemade syrup last?
This syrup lasted for 2 months in my fridge when stored in an airtight glass mason jar. Make sure the glass jar you use is clean to ensure there is no bacteria being introduced into the syrup before pouring the syrup into the jar. If you see any mould growing on the syrup, throw it out. If you wish to can this syrup, please follow proper canning instructions.
- 3 cups fresh mulberries
- 2 cups water
- 2 cups sugar
- 1 TBSP vanilla extract
- 1/4 cup lemon juice
- Process the fresh mulberries in a blender, or food processor for a few seconds until the berries are totally pulverized.
- Place the mulberries, vanilla and water in a saucepan. Bring to the boil, then simmer for 10 minutes.
- Strain the juice through a mesh strainer into a bowl or into a small, clean saucepan. Some seeds may through, but that's okay.
- Discard the pulp and place the juice into a saucepan with the sugar and lemon juice and simmer until thickened - about 15 minutes.
- Pour into sterilsed jars, add the lid and cool before storing in the fridge for up to 2 months.