Mulberry Juice

Mulberry Juice Recipe

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.


Yields: 1 serving (1 cup)

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.



Mulberries stain! Wear dark-colored clothes while juicing them or -like me- you'll be soaking your shirt in bleach.

The amount of sugar is a guideline since it varies with the sweetness of the mulberries; sometimes the taste is stronger, sometimes milder.

No need for lemon juice, mulberries have enough acidity.

I used lemon verbena from the garden. You could use other herbs such as lemon balm or fresh mint.

You could also use other sweetener such as agave nectar.

Published By: Jacqueline Pham on August 23, 2010.


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