Ingredients:

  • 4 cups (600g) fresh mulberries, washed and stemmed
  • 1 cup (200g) granulated sugar
  • 2 cups (480ml) filtered water
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) rose water
  • 1/2 cup (120ml) sparkling water or chilled plain water
  • Fresh mint leaves for garnish
  • Ice cubes for garnish

Instructions:

  1. Combine the fresh mulberries, sugar, and water in your large stainless steel saucepan over medium low heat.
  2. Use a potato masher to gently crush the berries as they heat up. Note: Don't pulverize them, just break the skins.
  3. Simmer for 15-20 minutes until the liquid reduces slightly and you see a deep purple pigment.
  4. Remove the pan from the heat immediately.
  5. Stir in the fresh lemon juice. Note: Adding acid at the end preserves the bright color.
  6. Pour the mixture through a fine mesh strainer into a bowl.
  7. Wrap the remaining pulp in cheesecloth and squeeze firmly until no more juice drips out.
  8. Stir the rose water into the strained syrup and pour into a glass pitcher.
  9. Refrigerate for at least 2 hours. Note: This is when the flavors actually meld together.
  10. Pour the concentrate into glasses, top with chilled sparkling or plain water, and garnish with mint and ice.