Sharab El Toot – Making Mulberry Syrup

Step 1

We harvested about 8kg of mulberries. From that we got 4 litres of juice or about 16 cups. Because we are making a syrup we added 2x the amount of sugar, unlike when making jam where the ratio is 1 to 1. This came out to be around 34 cups or 8kg of sugar. This yielded 8 bottles of 1 liter volume or 8 litres of Sharab el toot.

Step 2

Select fully ripe fresh black mulberries, discarding the red berries as they render the syrup too sour. Wear rubber gloves as the juice stains the hands.

Step 3

Place a food mill over an enamel or earthenware pot, fill with berries and begin turning it to extract the juice. Alternatively, put the berries in a muslin bag and press the juice from them into an enamel or earthenware pot.

Step 4

This will leave the seeds and skins, or residue. Discard.

Step 5

Once you’ve extracted the juice, run it through a sieve to remove any remaining large chunks of the fruit.

Step 6

P.S. We did not throw away this bit, but added some of the juice, some sugar and made it into jam. Turned out very well.

Step 7

Now the juice should be very smooth. Measure the juice.

Step 8

For every cup of juice add two cups of sugar. Stir well. Using only a wooden spoon.

Step 9

Boil over a high fire until somewhat thickened. Remove the froth that develops. Juice should be cooked in a glass or enamelware saucepan to avoid discoloration to the syrup.

Step 10

Remember to continuously stir, so not to let the syrup burn or pour out. That would be a terrible mess to have.

Step 11

Bottle when tepid and seal when thoroughly cold. Open bottles of syrup should be stored in the refrigerator.

Step 12

Use a tablespoon of syrup per glass of ice water when preparing the beverage. Increase according to taste.

Step 13

Pour over ice water.

Step 14

Stir well.

Step 15

Add ice cubes…

Step 16

Serve