Mulberry season is in full force, but a month later than recent years after a long, cool, wet winter. My tree is quite prolific; I have plenty to share with neighbors, friends, family, birds and squirrels. I'm also looking for more recipes to try to use them up. Of course, I always jam them. I love them in a meyer marmalade. I'll borrow my mom's dehydrator. And here's a cordial/syrup:
3 cups mulberries
1 1/2 cups evaporated cane sugar
1 1/2 cups evaporated cane sugar
juice of a small lemon
In a quart jar, crush berries and sugar and add lemon juice. Let steep in fridge for 1-2 days, then strain out the fruit.
Keep refrigerated up to a week. This can also be canned to be shelf stable for up to a year.
Keep refrigerated up to a week. This can also be canned to be shelf stable for up to a year.
Serve with sparkling water over ice or to sweeten iced tea or lemonade.
Variation: add 1 1//2 cups of vinegar (balsamic, red wine, or apple cider) after straining to make a shrub.
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