SAEDNEWS: Mulberries have a short shelf life and tend to spoil quickly. However, you can easily extract their syrup and enjoy its benefits throughout the year. Mulberry syrup is also a high-energy food packed with numerous health advantages. If you’re curious about how to make mulberry syrup, follow along with us.
Mulberry syrup is one of the most beneficial fruit syrups, perfect to enjoy with breakfast or tahini. It is recommended for reducing stress and boosting sexual vitality. Rich in vitamin A, mulberry syrup also supports eye health. Additionally, it is effective for treating anemia and iron deficiency. By combining three syrups—mulberry, grape, and date—children can easily get enough iron in their diet.
For a complete, step-by-step guide to making white, black, and king mulberry syrup, continue reading with Saed News.
White mulberries, as needed
Use slightly overripe or soft white mulberries.
Soak the mulberries in water and drain them through a sieve.
Blend the mulberries until smooth.
Pour the blended mulberries into a large pot with 2 cups of water and boil for 5–10 minutes.
Remove from heat and let cool.
Strain the mixture through a sieve or cheesecloth, pressing with your hands to extract all the juice.
Boil the extracted juice until it reaches a jam-like consistency, then remove from heat.
Your white mulberry syrup is now ready.
Black mulberries, as needed
Choose sweet, juicy black mulberries.
Clean and place them in a pot with a little water to prevent sticking.
Mash the mulberries gently while cooking.
Do not add sugar or other sweeteners, as this reduces quality and health benefits. Black mulberry syrup is especially beneficial for diabetics, and adding sugar could be harmful.
Once the juice is ready, strain through a sieve or cheesecloth, pressing to extract all liquid.
Return the strained juice to the heat and cook until it thickens.
Pour into jars and store in the refrigerator.
Tip: Mixing white and black mulberries produces a more flavorful syrup with a richer color.
King mulberries: 5 kg
Whitestone clay: 0.5 kg
Whitestone clay, rich in calcium and minerals, is used to remove the tartness from mulberries or grapes.
Crush the king mulberries completely and strain the juice. Add the whitestone clay to the juice and let sit for 10–12 hours until the clay settles.
Carefully pour the juice into another pot, leaving the clay behind.
Simmer the juice on low heat for 2–4 hours until thick.
Cover with a clean cloth and let cool completely. Store in glass containers for longer shelf life.
Note: Whitestone clay can also be used for white or red mulberries, but it is most effective for tart fruits like king mulberries and grapes. For strawberry syrup, simply use the jam syrup separately.
Rich in iron and folate, helping individuals with anemia.
Can be easily added to drinks and desserts.
Packed with antioxidants, it helps regulate blood glucose.
A suitable sugar substitute for diabetics and those watching their weight.
High in fiber, aiding digestion and relieving constipation.
Mulberry syrup is a strong laxative; overconsumption may cause stomach pain or diarrhea.
Pregnant women should consult a doctor before consuming due to possible allergies.
High in calories and sugar, so excessive intake may lead to weight gain.
According to traditional medicine, it has a warm temperament; overuse may disrupt the body’s balance, especially for those with warm, dry constitutions.
Overcooking is the main reason. While it’s important to reduce moisture for thickness, cooking too long can burn the syrup, affecting taste and potentially destroying some nutritional benefits.
If you have any questions about making mulberry syrup, share them in the comments below.
