Sharaab el toot (Mulberry Syrup) is a traditional Lebanese recipe for a classic syrup made from a blend of mulberries and syrup that can be used as a flavouring or a cordial. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Mulberry Syrup (Sharaab el toot).
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Ingredients:
ripe mulberries
400g sugar per 250ml mulberry juice
Method:
Place fresh, ripe, black, mulberries (with a few red ones) in a muslin bag. Wring out the mulberry juice from the bag into a glass (or other non-reactive) bowl (best to wear rubber gloves, as the will stain).
Measure the volume of liquid then add to a pan along with 400g sugar per 250ml mulberry juice. Bring to a vigorous boil and continue cooking, stirring with a wooden spoon, until the liquid thickens. Take off the heat and allow to cool until lukewarm before pouring into cleaned and sterilized bottles.
Allow to cool completely then stopper tightly. Store in a cool, dark, cupboard until needed. Once opened, store a bottle in the refrigerator.
This can be used to flavour sweets or can be used as a cordial by dissolving 2 tbsp in a glass of iced water.
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