From Low-Hanging Fruit by Abigail Birrell Artwork by Cheryl Angelina Koehler
Mulberry syrup is an easy way to add a pop of bright flavor to drinks. Try a splash in iced tea or lemonade, or mix with Sparkling wine and a twist of lemon for a lavender colored spritzer. It’s also delicious drizzled over ice cream or yogurt. It even works as a locally sourced alternative to maple syrup on pancakes or waffles.
Yield: Approximately 1 quart
1 cup granulated sugar or honey
1 cup water
6 cups ripe mulberries, washed (Tip: Include a handful of red under-ripe berries to add some tang.)
Zest of 1 lemon
Juice of 1 lemon
Combine sugar, water. mulberries and lemon zest in a small saucepan and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes. gently crushing mulberries against side of pan.
Remove the pan from heat and let mixture steep for 15 minutes.
Strain mulberry syrup through a fine mesh strainer into a clean pan and return to a simmer for 15 to 20 minutes until syrup is reduced and just coats the back of a spoon. Stir in lemon juice.
Cool and store in fridge until use.
