This mulberry syrup not only tastes delicious, but is a great way to preserve excess mulberries.
Process the fresh mulberries in a blender, or food processor for a few seconds until the berries are totally pulverized.
Place the mulberries, apples, 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.
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