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: on August 23, 2010.