Photo: Miloslav Bahna, CC BY-SA 4.0 · source

Syrup · From Bladwijzer

Mulberry syrup

Updated on 9 October 2026

• Makes: ± 750 ml
• Time: 40 min + 2 hours draining
• From: Black mulberry

Ingredients

• 1 kg ripe black mulberries
• 200 ml water
• sugar: 750 g per litre of juice
• juice of 1 lemon

Method

1. Bring the mulberries and water to the boil and simmer gently for 10 minutes, crushing the fruit.
2. Pour everything into a sieve lined with a damp cloth and let the juice drip through for 2 hours; squeeze the cloth well at the end.
3. Measure the juice and add 750 g of sugar per litre, plus the lemon juice.
4. Heat until the sugar has dissolved and boil for 2 minutes; skim off the foam.
5. Pour the hot syrup into clean, hot bottles and close them at once.

Storing: Sealed bottles keep for six months in a cool, dark place; once opened, keep in the fridge and use within a month. Lovely diluted with (sparkling) water or poured over ice cream.