If you are comfortable with the idea of wine making, here’s a simple recipe you might want to try:
Combine 2 pounds of Mulberries, 2 pounds of sugar, and 3 quarts of water in a stainless steel or enamel pot. Bring to a boil and keep boiling for 20 minutes.
Cool the mixture to room temperature and pour through a strainer into a sanitized one-gallon glass jug. Top off with clean water if needed, and add red wine yeast when the liquid is 80 degrees Fahrenheit or cooler.
Fit a water-filled wine lock to the jug mouth, and ferment in a dark, room-temperature spot for six weeks.
For best taste, decant the wine into bottles and age for a few months. Though you could enjoy the “new” wine right away.
A Nice Mulberry Sorbet
Sorbets make for a perfect ending to a meal or to eat away when you feel like having something ice-cream like but without the calories.
- 1 cup sugar
- 1 cup water
- 5 cups Mulberries
- 2 tablespoons Port Wine
Clean the Mulberries and set them aside. Boil sugar and water in a container with medium heat. Simmer it for 3 to 4 minutes.
Turn the heat off and let it cool. While the sugar syrup is cooling, pick off all the green stems from the Mulberries.
Blend the Mulberries and pour the sugar syrup on the Mulberry paste. Make it into a puree. Sieve the Mulberry puree to remove any residual seeds or stems.
Pour a bit of Port Wine into it and chill the mixture in the freezer for about an hour. Then, pour it into an ice cream maker and whip up a sorbet.
An Easy Mulberry Sorbet
Beat the summer heat with a cool and scrumptious Mulberry Sorbet. This is an easy recipe which is made with mulberries and honey.
Here’s what you will need:
- An ice crushing blender or a small food processor
- 8 oz frozen Mulberries
- 3 to 4 tablespoons simple syrup as a sweetener (or agave or honey or maple syrup)
- And just a squeeze of lemon juice or lime juice
You don’t need an ice cream maker for this recipe because you’re making small batches of sorbet. The blender will be crushing the frozen fruit to very small pieces to make it almost as small as with an ice cream maker.
- Roughly weigh out the frozen fruit and place it in a small food processor or ice crushing blender.
- Pulse to crush the fruits into small pieces and add the sweetener, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste.
- Add a squeeze of lemon juice and run the blender for a few seconds to mix.
- In addition to the sweeteners, you can add water or orange juice or lemonade IF your blender needs a little extra liquid to make that sorbet!
This recipe for sorbet is best eaten immediately – straight after blending.
- Note: Traditional sorbet has a lot more sugar added to it, to allow the sorbet to be softer in consistency and scoopable even when frozen.
Because this easy fruit sorbet has far less sugar than a traditional sorbet, it will harden more when frozen. But it will be just like sorbet as soon as it’s blended! So it’s perfect as an easy alternative for sorbet and a quick and healthy, refreshing summer snack or treat!
However, you can freeze it for later too. You will have to let the sorbet soften a little at room temperature so that it can be scooped easily.
From: The Flavor Bender
Simple Mulberry Jam
Here is a really simple recipe for Mulberry Jam.
Wash the mulberries and keep them in a bowl. Add lemon juice to the bowl and mix.
Now put the mixture over medium flame in a pan for about 12-15 minutes. Add the sugar into mulberries and stir well. Cook it till the mixture becomes thick and consistent.
Remove from heat and cool down the mixture. Once done, transfer into jar and refrigerate.
From: Times of India
Old Fashioned Mulberry Jam
Here is a very old recipe for Mulberry Jam, as give in A Modern Herbal by M Grieve:
- Note: Unless very ripe Mulberries are used, the jam will have an acid taste.
Put 1 pound of Mulberries in a jar and stand it in a pan of water on the fire until the juice is extracted. Strain them, and put the juice into a preserving pan with 3 pounds of sugar.
Boil it and remove the scum.
Put in 3 pounds of very ripe Mulberries and let them stand in the syrup until thoroughly warm. Then set the pan back on the fire and boil them very gently for a short time, stirring all the time and taking care not to break the fruit.
Then take the pan off and let them stand in the syrup all night. Put the pan on the fire again in the morning and boil again gently until stiff.
Sweet Mulberry syrup is excellent over pancakes, ice cream, and other foods. Here’s how to make it:
Mash one pint of berries in a cooking pot, add 2 cups of white sugar, and bring the mix to a boil for 10 minutes. No water is needed as the berries are juicy enough. Stir constantly to prevent burning. While the mix is still hot, pour through a strainer into a clean jar.
This is your finished syrup! Store it in the fridge for up to two months. Discard after that, or if it grows mold.
Source: Encyclopedia of Herbology
Lilac lemonade is very easy to make. If you have ever had lavender lemonade, this lemonade actually tastes very similar.
To make this easy lemonade, you will need about 2 cups of fresh Lilac blossoms. Make sure to pick Lilacs that have not been sprayed with any chemicals. Wash them to remove any insects and gently pull off the Lilac blossoms to make two cups.
- 2 cups fresh Lilac blossoms
- 1 cup sugar or honey
- 16 cups water
- Juice of 4 lemons
To really get the flavor of the Lilac blossoms, you will need to boil the blossoms like you would to make tea. Place the Lilac blossoms in a sauce pan and cover them with water. Bring the water to a boil.
Remove the pan from the heat and let it sit for about 20 minutes. The longer you let it sit, the stronger the Lilac flavor will be. Strain the Lilac blossoms out of the water with a fine mesh strainer.
Place the liquid in a 1 gallon container and add the sugar or honey, lemon juice, and remaining water. Stir. Refrigerate until ready to serve. Garnish with a sprig of fresh Lilac flowers if desired.
You can also freeze fresh Lilac flowers in water in an ice cube tray, putting 2 or 3 of the tiny florets in each cube. This makes a cute way to dress up your Lilac Lemonade.
This recipe is made with fresh Lilac blossoms. If you want to preserve your Lilac blossoms to make Lilac lemonade when your Lilacs are out of season, then see the the following posts for:
This recipe makes approximately 1 gallon of lemonade. You can cut the recipe in half, and you can also adjust the recipe to suit your tastes if you would like to use less sugar or more lemon juice.
Found at: Creative Homemaking
Lilac Blossom Scones
- 3 cups flour, all-purpose
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- One teaspoon salt
- 12 tablespoons unsalted butter, chilled
- 1 cup buttermilk, shaken well
- One teaspoon vanilla extract
- 1/2 cup toasted, chopped almonds
- 1 cup lilac flowers
Preheat your oven to 425 degrees.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together. Cut the chilled butter into small cubes and toss into the dry mixture. Using your fingers and hands, work the butter into the flour mixture, until pea-sized lumps of butter are present.
Add the buttermilk, vanilla extract, almonds, and lilac blossoms. Fold together in the bowl. I kneaded the dough by hand, making sure to not over-work.
Gather and roll the dough into a ball. Lightly flour the ball of dough and flatten it out, by hand, into a 1/2 inch thick disk. Cut the dough into triangles and place onto a greased baking sheet.
Lightly dust with raw sugar. I greased my sheet with butter. Bake 12 to 16 minutes, until desired level of toastiness.
Found at: Holly and Flora
How easy is this?
All you need is equal parts fully opened lilac blossoms, green stems removed, and granulated sugar.
Blend in a food processor till the blossoms have completely broken down. The finished sugar will be moist due to the moisture content of the fresh blossoms, so lay out the sugar on a parchment lined baking sheet and let them air dry.
You can speed up the process by heating the oven to 200 F, placing the baking sheet on the center rack, and then turning off the heat. In no time the sugar will be dried out. It will be a tad clumpy, so just give it another whiz in the food processor. Or you can just do so by hand using a mortar and pestle.
Et voila, the most fragrant sugar you will ever come across! Even as it was drying out in the oven, the kitchen was already taking on a lovely perfume. I had enough for my pie, as well as for tea for the next little while! I also added a few crushed lilac petals to the ground sugar, just for color and added texture.
From: Food 52
Lilac Ice Cream
Fragrant and sweet. Who can resist this? Here’s what you will need:
- about 100 lilac florets
- 150ml milk
- 25g sugar
- pinch of salt
- 2 egg yolks
- 200ml heavy cream
Pick the florets off a bloom of lilac and rinse them. Warm the milk, sugar, salt and lilac florets in a small, heavy saucepan over a medium heat, stirring to dissolve. Remove from the heat when the milk is starting to steam and before it actually starts to simmer.
Taste at this point to check the level of lilac flavor, remembering that the flavor will dissipate somewhat with the addition of the other ingredients. For a stronger flavor, leave the mixture to infuse and taste periodically.
When ready, strain off the lilac florets and warm (but don’t simmer) the mixture again.
Break the egg yolks into a small bowl and stir them together. Gradually add some of the warmed milk to the yolks, stirring constantly, then add the warmed yolk and milk mixture back into the saucepan with the rest of the milk.
Cook the egg and milk mixture (or we can call it custard now) over a low heat, stirring frequently, until it’s thick enough to coat your spoon or spatula (this took me around 12 minutes or so). Now pour the custard mixture into the cream, stirring to combine.
Chill the mixture by sitting it in an ice bath and then freeze either using an ice cream maker, if you’ve got one, or as follows, if you don’t:
Put the mixture in a deep baking dish or bowl and place in the freezer. After about 45 minutes, once the mixture has started to freeze around the edges, remove the bowl and beat the mixture vigorously, using a whisk or a hand blender to break up any ice crystals that have started forming.
Return the mixture to the freezer and repeat this roughly every 30 minutes until the ice cream is frozen which, depending on your freezer, may take take 3-6 hours.
Instead of using sugar, it might be even more fun to sweeten the ice cream with Lilac Honey.
From: The Daily Spud
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