According to William Kenrick, who cultivated mulberry trees in Newton, Massachusetts, and published a book about silk-culture in 1839,

“From the fruit (of the black mulberry) a sirup is prepared, thought excellent for sore throats; and sometimes its juice is mixed with that of apples, forming a deep port-wine-colored beverage known as mulberry cider.”

The following delicious and beautiful shrub is the cousin of his cordial. Grow or forage your own mulberries. 

Use equal weights mulberries, sugar and vinegar, to wit:

  • 12 ounces fresh mulberries, stems okay
  • 12 ounces sugar, organic for best flavor
  • 12 ounces unfiltered apple cider vinegar

Thoroughly muddle the berries and sugar together, then add the vinegar. Keep the mixture in a closed jar on the kitchen counter for 24 hours, then give it a shake and pop it in the fridge for a week. Strain and bottle the resulting syrup, then store it in the refrigerator until deployment.

To use, mix 1 ounce mulberry syrup into 8 ounces chilled club soda. Add a shot of white rum or gin if inclined. Serve on ice in a tall glass. Admire the deep and compelling color and enjoy. (Despite Mr. Kenrick’s advice, you need not wait until you have a sore throat.)

Recipe developed by Paula Marcoux, Recipe/Food Editor of Edible South Shore & South Coast.