Lulu’s dad is absolutely crazy about mulberries. They are probably his favorite fruit. Yesterday, he asked me if we could make mulberry juice instead of mulberry jam this year, and I was happy to oblige. I picked a handful of the blackest, ripest mulberries I could find on the tree. If you’ve never had a mulberry before, they have a wonderfully complex sweet / tart flavor with hints of pepper when fully ripe. The flavor is almost indescribable. When they get really ripe, the juice thickens to a syrup-like consistency. It’s so thick and intense tasting that I had to dilute it with water to make juice.
A dozen or so mulberries makes about a cup of juice, which is an excellent yield. Daddy is going to be enjoying his freshly squeezed pomegranate juice soon, but for now I’ll be treating him to a daily cup of mulberry juice.
1. Info for Mulberry Juice
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 11
- Calories: unavailable
2. Ingredients for Mulberry Juice
- 12 to 14 fresh red mulberries
- 2 teaspoons superfine sugar
- 4 leaves fresh lemon verbena, slightly bruised in a mortar and pestle
- ½ cup ice cubes
- Mulberries are perfect for muddling: Strain the pulp through a medium-mesh sieve, using the pestle (the stick) of a mortar and pestle or a silicone spatula to press through as much fruit purée as possible. Discard the solids.
- Place the mulberry juice in a measuring cup. Add water until you reach 8 ounces (1 cup). Transfer to a cocktail shaker with ice cubes and the lemon verbena. Shake for about 10 seconds. Strain and serve immediately.
- I let the girls prepare their own; everyone had fun shaking their own drink.