Ingredients:

  • 4 cups (600g) fresh black mulberries, rinsed and stemmed
  • 1 cup (240ml) filtered water
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) rose water
  • 1 pinch (1g) salt

Instructions:

  1. Combine the rinsed mulberries and water in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, for 15–20 minutes until the berries have softened and released their juices.
  2. Stir in the granulated sugar and a pinch of salt. Continue to simmer for another 10 minutes until the sugar is completely dissolved and the liquid has slightly thickened into a light syrup.
  3. Remove from heat and stir in the fresh lemon juice and rose water.
  4. Pour the mixture through a fine-mesh strainer or cheesecloth into a bowl, pressing firmly on the solids to extract all the liquid. Discard the pulp.
  5. Allow the liquid to cool to room temperature, then pour into a pitcher and chill in the refrigerator for 2 hours.
  6. To serve, dilute the concentrate with chilled sparkling water or cold filtered water (typically a 1:2 ratio) and pour over ice.