Ingredients

• 500 g fresh mulberries
• 400 g granulated sugar
• 500 ml water
• 3 tbsp lemon juice
• 1 tsp citric acid
• 1 cup cold water for serving
• 1 cup ice cubes

Instructions

1. Clean the mulberries

   Gently wash the fresh mulberries under cold running water and remove any stems or debris. Pat them dry with paper towels and let them drain for 5-10 minutes until completely dry. Do not soak the berries as they are very delicate and will break apart.

2. Cook mulberries gently

   Place mulberries in a large saucepan over medium-low heat for 8-10 minutes, stirring occasionally with a wooden spoon. The berries will release their juices and become soft and pulpy. Do not use high heat as this will cause the berries to burn and become bitter.

3. Add sugar and water

   Add the sugar and 500ml water to the cooked mulberries. Increase heat to medium and cook for 15-20 minutes, stirring frequently until the sugar completely dissolves and the mixture becomes syrupy. Do not let the mixture boil vigorously as this can make it cloudy.

4. Add acid and simmer

   Stir in the lemon juice and citric acid, then reduce heat to low and simmer for 10-12 minutes until the mixture coats the back of a spoon. The syrup should have a glossy, thick consistency. Do not overcook or the syrup will become too thick when cooled.

5. Strain the syrup

   Pour the hot mixture through a fine-mesh strainer over medium heat, pressing the pulp with the back of a spoon for 5-8 minutes to extract all the liquid. The strained syrup should be smooth and deep purple in color. Do not force too much pulp through the strainer as this will make the drink cloudy.

6. Cool and serve

   Allow the syrup to cool completely at room temperature for 30-45 minutes, then refrigerate for at least 2 hours until chilled. To serve, mix 2-3 tablespoons of syrup with 1 cup cold water and ice cubes. Do not add too much syrup as the drink will become overly sweet.

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