Sweet-and-sour mulberry shrub syrup is perfect for making all kinds of delicious, vibrant cocktails or handmade sodapops.
Mulberry season is in full effect here in Atlanta! Have you seen those lovely, purple berries around your neighborhood? Mulberry trees are often considered a nuisance, because they drop dark purple berries (that stain) onto cars, sidewalks, houses, and driveways. But guys. Mulberries are edible, and you can make so much good stuff with them, like this simple mulberry shrub!
This is a cocktail recipe that I developed for a cool event coming up next month here in Atlanta: Crafts and Cocktails with the Humane League! It’s a small-scale fundraiser, and planning it with Meghan Smith from Humane League Atlanta has been so much fun! The cost is $15 at the door, and you get light vegan snacks, two cocktails, and everything you need to make the fun, glittery craft project we have planned! I hope my local pals will check it out!
The shrub that I bring to Crafts and Cocktails might include some other mixed berries. I’ll forage as much as possible the day before, but I’d rather mix in extra berries than be short on shrub!
Yes! So, back to this shrub…
A mulberry shrub is just one way we’ve been eating our mulberries. I don’t think they’re super delicious on their own, but Darrol Henry is obsessed. He gathers mulberries every single day and can’t wait to get into the kitchen, so I can wash his haul.
Straight up, I kind of think of them as the bland cousin to a blackberry. But in sweet recipes like this shrub or a jam, they really shine. A little bit of sugar really brings out their goodness.
If you want to try making mulberry jam, this strawberry jam recipe works great. You can leave the thyme or skip it – I made it without, and it was fabulous. We’ve been stirring it into our oatmeal in the mornings!
But back to this mulberry shrub. This is a small-batch recipe, because I want you to be able to make it, even if your mulberry tree (or bush!) doesn’t produce very much. If you’re in a real pinch, you can use blackberries instead of mulberries in this recipe.
Lemon Mulberry Shrub Recipe
Makes about 1 1/2 cups unstrained mulberry shrub or 1 cup strained shrub.
Use this mulberry shrub syrup in cocktails or mocktails. Add a tablespoon or two to a glass of sparkling water to make instant mulberry soda. Add a splash of gin, and you’ve got yourself a mulberry gin fizz. BOOM.
- 1 cup mulberries or blackberries
- juice of 2-3 fresh lemons (1/2 cup)
- 1/2 cup sugar
- In your blender or food processor, combine the mulberries and lemon juice, and puree until smooth.
- Combine your puree with the sugar in a small saucepan over medium heat. Heat, stirring, until the sugar dissolves completely, about 5 minutes.
- Remove the mixture from the heat, and transfer to a heat-proof container, like a mason jar, until you’re ready to serve. You can strain your shrub, but I like it with the bits of berry goodness in it. Totally your call!
- Your mulberry shrub will keep in the fridge for up to 6 months, but I’m pretty sure you’ll use it all way before then!