Here We Go 'Round the Mulberry Bush
An introduction to the Mulberry.
According to William Kenrick, who cultivated mulberry trees in Newton, Massachusetts, and published a book about silk culture in 1839, “From the fruit (of the black mulberry) a sirup is prepared, thought excellent for sore throats; and sometimes its juice is mixed with that of apples, forming a deep port-wine-colored beverage known as mulberry cider.”
The following delicious and beautiful shrub is the cousin of his cordial.
Ingredients
- Use equal weights mulberries, sugar and vinegar, to wit
- 12 ounces fresh mulberries, stems OK
- 12 ounces sugar, organic for best flavor
- 12 ounces unfiltered apple cider vinegar
Preparation
Thoroughly muddle (smash) berries and sugar together, then add vinegar. Keep the mixture in a closed jar on the kitchen counter for 24 hours, then give it a shake and pop it in the fridge for a week. Strain and bottle the resulting syrup and store it in the refrigerator until deployment.
To use, mix 1 ounce mulberry syrup into 8 ounces chilled club soda. Add a shot of white rum or gin if so inclined. Serve on ice in a tall glass. Admire the deep and compelling color and enjoy. (Despite Mr. Kenrick’s advice, you need not wait until you have a sore throat.)
About this recipe
Recipe developed by Paula Marcoux, recipe/food editor of Edible South Shore & South Coast.
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