Mulberry Syrup Recipe

Mulberry Syrup being poured over ice cream.

5 from 1 vote

This old-fashioned mulberry syrup recipe captures the wonderfully sweet and tangy flavour of ripe mulberries in a rich, glossy syrup.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 134kcal

Author: Libby Hakim

Equipment

large frying or preserving pan
fine mesh strainer
funnel
sterilised jar or bottle

Ingredients

3 cups fresh mulberries (330 grams)
1 ½ cups caster sugar / superfine sugar (330 grams)
1 teaspoon lemon juice

Instructions

Wash mulberries gently in cold water and strain off all water.
Place all ingredients in the pan and place over low-medium heat. Stir until sugar has dissolved.
Bring to a boil and boil for 5 minutes, stirring occasionally. At the 2 or 3 minute mark, mash the mulberries with a potato masher. Adjust the temperature as necessary to maintain a steady boil.
Once cooked, pour the mixture through a fine mesh strainer. Use a metal spoon to push down on the fruit and ensure all syrup moves through the strainer. Discard the fruit and bottle the mulberry syrup.

Notes

Storing: Bottle the syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes). The syrup should last in the fridge for a few weeks.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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