You might remember the H&H Happy Hour cocktail series I wrote for Hills and Heights where I concocted this Blackberry Herb Cocktail — which turned out amazing!
This basic simple syrup recipe came in handy when I came across some wild urban mulberries that I picked over the weekend — I just subbed in the mulberries where blackberries would have been used. This simple syrup and packed with seasonal sweet flavor and can be used for cocktails, drizzled over ice cream or your favorite breakfast pancakes!
- 2 cups mulberries (in season right now), rinsed
- 1/4 cup plus 2 tablespoons sugar (I used an organic raw cane sugar)
- 2/3 cup water
- 1 1/2T fresh chopped rosemary
Once mulberries, sugar, and rosemary are combined in your pot, add water and simmer on a stove top for about 20-25 minutes.
Everything will begin to cook down and start smelling delicious. Mixture will reduce by about two thirds and what you end up with is a warm dark purple syrup:
Strain the liquids through a fine sieve until you have just syrup in the bowl. Do not mash down on the solids.
E.A.T. tip: This liquid will stain just about anything, including plastic, so make sure you use glass bowls or containers for storage.
Pour your deep purple liquid gold into a container, top with a small sprig of fresh rosemary and place in the fridge to get cold before using.
Syrup will keep fresh for at least a full week if stored in the fridge, so maybe you use it over ice cream for dinner and mix into your favorite cocktail the next weekend! Incidentally, these were picked off of Mulberry street here in the fan in RVA!
E.A.T. local E.A.T. well