Mulberry Syrup in 30 Minutes

Instructions:

1. Combine the mulberries, sugar, and water in a medium stainless steel saucepan over medium heat.
2. As the mixture warms, gently crush the berries using a potato masher or the back of a spoon.
3. Bring the liquid to a light simmer (do not reach a rolling boil) until the berries release their deep purple juices.
4. Lower the heat to medium-low and simmer for 15–20 minutes until the liquid reaches a syrupy consistency that coats the back of a spoon.
5. Remove the pan from the heat and stir in the fresh lemon juice.
6. Pour the mixture through a fine-mesh strainer lined with cheesecloth into a glass storage jar, allowing the syrup to drip naturally without pressing the solids.