How to Make White Mulberry, Black Mulberry, and Blackberry Syrup

According to Saednews, Mulberry syrup is a nutritious sweet syrup that can be consumed with breakfast or with sesame paste (arده/taḥini). It is recommended for reducing stress and increasing sexual vitality. It is also rich in vitamin A, which helps improve and strengthen vision. This syrup is commonly used for treating anemia and iron deficiency. A combination of three syrups—mulberry, grape, and date syrup—can effectively help supply iron for children’s bodies. Below is a step-by-step guide to preparing white mulberry syrup, black mulberry syrup, and black mulberry (shahtoot) syrup.

Ingredients for White Mulberry Syrup

• White mulberries: as needed

How to Make White Mulberry Syrup

To prepare white mulberry syrup, use mulberries that are not freshly picked and are slightly soft or crushed.

First, soak the white mulberries in water and then strain them to remove excess water. Next, place the mulberries in a blender and mash them thoroughly.

Transfer the mashed mulberries into a large pot and boil them with two cups of water for 5 to 10 minutes. Remove from heat and allow them to cool.

Then pour the mixture into a fine strainer or cloth and extract the juice completely. You can squeeze the cloth with your hands so only the pulp remains.

Place the extracted liquid back on low heat and allow it to gradually boil until it thickens like jam. Once it reaches a syrup-like consistency, remove it from heat. Your white mulberry syrup is ready.

Ingredients for Black Mulberry Syrup

• Black mulberries: as needed

How to Make Black Mulberry Syrup

First, choose sweet and juicy mulberries. Clean them and place them in a pot over low heat.

Add a small amount of water to prevent burning. The mulberries will soften and break down quickly. Stir continuously with a spoon to speed up the process.

Avoid adding sugar or any other sweeteners, as this reduces the quality and destroys many of the beneficial properties of the fruit. For example, mulberry syrup is beneficial for people with diabetes, and adding sugar can make it harmful.

Once the juice is fully extracted, strain the mixture using a cloth or fine sieve, pressing it well to extract all liquid.

Then return the juice to low heat and cook it until it reaches the desired thickness. After it is ready, pour it into glass jars and store in the refrigerator.

Note: You can combine white and black mulberries for a better taste and more attractive color.

Ingredients for Black Mulberry (Shahtoot) Syrup

• Shahtoot (black mulberry): 5 kg

• White clay (edible mineral soil): 0.5 kg

How to Make Shahtoot Syrup

White clay is a special type of mineral-rich soil containing lime and minerals, used to reduce the sourness of fruits like grapes and shahtoot.

First, completely crush the shahtoots and extract their juice by straining it.

Then add the white clay to the juice and let it sit for 10 to 12 hours so the clay settles at the bottom.

In the second step, carefully transfer the clear juice into another container without disturbing the sediment.

Place the juice in a large pot over low heat and cook it until it becomes thick. This process takes about 2 to 4 hours.

Cover the finished syrup with a clean cloth to prevent dust from entering and allow it to cool completely. Store it in glass containers for better shelf life.

Uses and Benefits of Mulberry Syrup

Mulberries, especially white and red varieties, are rich in iron and folic acid and help improve anemia. Mulberry syrup can be easily used in drinks and desserts.

It is rich in antioxidants and helps regulate blood glucose levels. Although it contains relatively high calories, when consumed in moderation, it can be a suitable substitute for sugar for people with diabetes.

It also contains dietary fiber and supports digestion. People suffering from constipation may benefit from using mulberry or grape syrup as a natural laxative.

Side Effects of Mulberry Syrup

Because mulberry syrup has strong laxative properties, excessive consumption may cause stomach pain or diarrhea.

Its consumption during pregnancy may cause sensitivity in some individuals, so medical consultation is recommended.

Due to its high sugar content, excessive intake may lead to weight gain.

In traditional medicine, mulberry syrup is considered warm in nature, and overconsumption may disturb bodily balance, especially in people with a hot and dry temperament.

Why Mulberry Syrup Can Become Bitter

The main reason for bitterness in mulberry syrup is overcooking. While sufficient boiling is necessary to concentrate the syrup, excessive heating can burn the natural compounds, resulting in a bitter taste and loss of beneficial properties.