My neighbors had an aversion to the tree…LOL It was a constant source of agitation because your shoes were covered in berry juice. This meant that carpets and floors were constantly stained with little purple dots.
This year I promised myself that I would use these berries and learn about them. I discovered that they are Mulberries. They are shaped like a black berry, but smaller and have a very similar taste.
I was happy. We used to live in Oregon and they have wild black berries everywhere. I missed them.
On this sunny day, my daughters and I set out to forage for the berries. We were not brave enough to climb up the tree and shimmy out on the limbs.
With our bowl in hand, we gently stepped around the blades of grass and found what we were looking for. You could tell the ones that had fallen recently, they were still shiny and plump.
It was a great mother/daughter activity.
Recipe: Mulberry Syrup
I picked 3 cups of Mulberries
3 cups of water
Wash and sift through berries to make sure that you don't have any extra and unwanted ingredients…leaves and bugs. Don't worry about the stems because they are a pain to take off and you will be straining everything anyways.
In a pot large enough to hold 6 cups, bring berries to a boil. Reduce heat to medium high. Using a potato smasher, smash the berries.
Let the juice, pulp and water cook for 20 minutes.
You can use any type of cheescloth/cloth straining set-up want or have access to. I kept mine pretty easy. I used a dish cloth made out of light weight flour sack fabric and hung it from my cupboard while the juice drained into a bowl.
The pulp will look like this.
1. Joan, Chocolate Chocolate and More - Lemon Blueberry Pound cake