How to make mulberry syrup to keep the natural taste, not to ferment, to preserve it for a long time

Today, Dan Viet will teach you how to make syrup mulberry has the best taste.

Strawberry (also known as strawberry, mulberry) when ripe, dark red or purple-black. This fruit is rich in nutrients, soft, sweet and sour, rich in water, can be eaten fresh, soaked in wine, used as a beverage, as a jam, as a medicine, etc. are all good and popular with everyone.

It’s in season now mulberry When fully ripe, you can choose to buy ripe mulberry fruits at the market to cool off in the hot days to come.

With the following two ways to make mulberry syrup, you can both have a cool syrup and enjoy delicious strawberry jam.

How to make mulberry syrup 1

Mulberry is washed, drained and put in a press to squeeze out the juice. Boil pressed mulberry juice and add sugar to your taste. As for the slug juice, it’s fine with the sugar, it’s fine

How to make mulberry syrup 2:

Mulberry is washed and dried, then add sugar, 1 layer of mulberry, 1 layer of sugar. Store in a sealed container, keep out of the refrigerator for about 2 days.

At this time, the mulberry juice has flowed out and brought to a boil. Use a hand blender to blend and filter the water.

Finished mulberry syrup, stored in the refrigerator. For about 1.5 months, if not drinking it all, bring it back to boil to preserve it longer. Add water and add ice to get 1 cup of mulberry juice to cool off on a summer day.

Doing it this way preserves the mulberry flavor and natural sourness of the mulberry, which is actually mulberry juice, not mulberry wine. And strawberry jam eaten with bread is very delicious.

Wish you success with these 2 ways to make mulberry syrup

*Food and photos made by Fb Thu Ha Ngo