We move a lot. Nothing new having been a military family. We have wandered our way back home and into a bit of our old life. That includes summer traditions like picking Mulberries out of the backyard or the nearest vacant lot.
These juicy mulberries find their way to our table and the kids get a sense of accomplishment knowing they helped get them there. This Mulberry Syrup is perfect for breakfast or added to a fun dessert, even a batch of fresh lemonade.
]This is an easy way to get some of the benefits of mulberries’ high antioxidant levels into your diet even if you find mulberries to not be sweet enough.
I took the kids around in the family and friends backyards and the empty lots picking fresh mulberries. It’s really a fun way to spend a summer afternoon and makes for a great first experience in foraging for the children. They enjoyed it and I plan on buying a few local foraging guides and see what else we can dig up.
Make your own mulberry syrup
If you’re in Michigan like us you are bound to find some running around that you can gather this time of year. Drag the kids out and go mulberry picking. Then give this recipe a try. It’s really simple. I miss our fallish syrups like the Apple Cider Syrup so this was a fun addition.
What you need to make mulberry syrup
- 2 cups mulberries
- 1 cup water
- 2 cups sugar
- 1 tablespoon vanilla extract (optional)
How to make mulberry syrup
- Place mulberries, vanilla, and water into a medium saucepan. Bring to a boil then let simmer for 10 minutes.
- Strain mulberries into a 2nd pan or large glass bowl. Some seeds will get through but not many.
- Add sugar and simmer on medium heat until thickened (about ten minutes)
- Chill and store in an airtight container in the fridge for up to two weeks.
This is great for topping yogurt, cheesecake, and your favorite breakfast dishes. These would make a great base for flavoring homemade freezer pops this summer.
When does the vanilla extract come into the picture?
It is an optional flavoring you can add as some find mulberries to be a bit bland.
I think the question was, at what point in the recipe would one add the optional vanilla extract? 🙂
Great question. This addded ingrednet can be added at any time. I prefer to taste test to decide if I want to add it as some
batches of mulbrries are so much more flavorful than others.
Is this able to be canned for future use?
Do you pick off all the green stems before cooking? Or will they strain out? What type of strainer do you recommend?