When mentioning refreshing drinks for the summer, we certainly cannot miss delicious and cool syrups. Today, let’s head to the kitchen with TasteVN to learn how to make mulberry syrup, mulberries soaked in rock sugar, and dragon fruit syrup that are extremely simple to prepare at home to quench your summer thirst!
1. Mulberry Syrup
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Preparation
15 hours
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Mulberry Syrup Serves 6
Mulberries 3 kg White sugar 1.5 kg
How to choose good mulberries
- You should choose mulberries that are large and uniform, with a dark purple color and fresh stems, indicating they are freshly picked and sweet.
- When gently squeezed, the mulberries should have a moderate softness, not too mushy or too hard, so they can be selected.
- Avoid choosing overly ripe, bruised, or damaged mulberries as they are no longer fresh and often have pests inside.
How to make Mulberry Syrup
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Prepare the ingredients
Remove the stems and any remaining leaves from the mulberries.
Wash the mulberries one by one with water, then soak the mulberries in diluted salt water for about 5 – 10 minutes, rinse several times with clean water and let them drain.
Tip: Soaking in diluted salt water ensures the elimination of bacteria and germs on the mulberries while ensuring safety during the soaking process to prevent them from getting mushy.
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Soak mulberries
Sprinkle a layer of sugar into a clean food container (660ml), then add a layer of mulberries. Continue to do this until the mulberries are gone. On top, sprinkle another layer of sugar and then tightly seal the jar of mulberries.
Keep the jar in a cool place and soak for about 1 – 2 days until the sugar completely dissolves and the mulberries release their juice.
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Cook mulberry syrup
Place a pot on the stove over low heat. Add the mulberries and juice to the pot and bring to a boil for about 20 – 30 minutes, then turn off the heat.
After that, strain the mixture through a strainer to collect the juice. Finally, allow the juice to cool completely before storing it in a jar for later use.
Tip:
- The leftover mulberry pulp can be blended to make mulberry jam or soaked in alcohol for a few days to enjoy mulberry wine.
- Heating the mulberry juice helps preserve the syrup for a longer time.
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Final product
You pour the syrup into a glass, add a little ice, and you have a refreshing mulberry syrup with a light fragrance characteristic of mulberries, with a sweet and sour taste that is definitely a wonderful drink for this hot summer.
How to store mulberry syrup: Put the syrup in a glass jar/bottle, store it in a cool place or put it in the refrigerator refrigerator to use over 2 – 3 weeks.
2. Dragon fruit syrup
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Preparation
20 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Dragon fruit syrup For 3 people
Dragon fruit 3 kg (red flesh) White sugar 500 gr Kumquats 30 fruits Filtered water 500 ml
Preparation tools
Fruit juicer, gas stove, pot, knife, ladle, container.
How to choose delicious red-flesh dragon fruit
- You should choose dragon fruits with dark red skin, firm skin, no cracks, with fresh stems, the fruit should still be firm, and the spikes should still be green.
- Delicious dragon fruit will have a round shape, when pressed, it should have a moderate softness, not be bruised or have purple marks on the skin. You should also avoid fruits that are too hard as they are not ripe yet.
- Avoid choosing fruits with wilted or withered spikes, cracked skin, or missing stems as these fruits may have been damaged during transport or have been ripe for too long.
How to make Dragon Fruit Syrup
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Preparation
Wash the dragon fruit, peel it, and cut it into bite-sized pieces.
Wash the kumquats, cut them in half, remove the seeds. Squeeze to extract the juice.
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Juicing Dragon Fruit
Put the dragon fruit into the fruit juicer to extract the juice.
Then, mix the remaining pulp with 500ml of filtered water, stir well and strain through a sieve to discard the pulp and keep the juice. Combine the filtered juice with the extracted juice.
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Cooking Dragon Fruit Syrup
Place a pot on the stove over medium heat. Add the dragon fruit juice into the pot along with 500g of white sugar, gently stir to dissolve the sugar.
Continue to add the calamondin juice into the pot of dragon fruit that is cooking, stir well to mix the calamondin juice with the dragon fruit juice. Taste to see if the syrup has reached your desired level of sweetness and sourness, then turn off the heat.
Tip: Keep the dragon fruit juice in the pot hot but do not let it boil, during the cooking process always skim off the foam to keep the syrup clear.
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Final Product
Pour the syrup into a glass and add a few ice cubes to enjoy.
The dragon fruit syrup has an eye-catching color, with the light sour taste of calamondin combined with the sweet taste of red dragon fruit, creating a sensation that you will want to keep sipping.
How to store dragon fruit syrup: Store the syrup in a jar or glass bottle, keeping it in a cool place or in the refrigerator to use over 2 – 3 weeks.
3. Mulberry Syrup with Rock Sugar
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Mulberry Syrup with Rock Sugar Serves 4
Mulberries 1 kg Rock sugar 1 kg White salt 50 gr
Ingredient Image
How to make Mulberry Syrup with Rock Sugar
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Prepare Mulberries
First, prepare a clean bowl, fill it with water, and add 2 tablespoons of salt.
Put 1kg of mulberries into this bowl of water, use your hands to stir and gently wash to remove dirt without crushing the berries. Then, take out the mulberries using a basket to drain.
Note: When washing the mulberries, if you see any that are too bruised, discard them immediately.
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Blanch Mulberries
Place a pot on the stove, pour in 800ml of water and 1 tablespoon of salt, then bring to a boil. Once the water is boiling, turn off the heat and let it cool down to about 40 degrees Celsius, then add the mulberries to blanch for 1 – 2 minutes.
After that, use a slotted spoon to gently take the mulberries out into a large basket and let them drain.
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Soaking mulberries with rock sugar
First, boil water and then clean the glass jar (1 liter type) and let it dry.
Place a layer of rock sugar at the bottom of the jar, sprinkle a layer of mulberries on top, then add another layer of rock sugar. Continue doing this until the jar is full, with the topmost layer being rock sugar.
Then cover the jar tightly and store the soaked mulberries in a dry, cool place for 3 – 5 days.
When you see that the rock sugar has completely dissolved, put the jar of mulberries in the refrigerator to preserve. After 1 month, you can take it out for use.
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Final product
The mulberry syrup with rock sugar when completed is slightly thick, has a dark red color similar to red wine, and a gentle, characteristic fragrance of mulberries.
You can use the syrup to mix with drinks or spread on bread. When enjoying, you will find the syrup has a light sweet and sour taste, refreshing and very palatable, loved by everyone.
Tip: To prevent the mulberry syrup from forming a layer or film, make sure to use a clean spoon each time you want to use the syrup.
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Thus, TasteVN has just introduced you to 3 syrup recipes for dragon fruit, mulberry syrup, and mulberries soaked in rock sugar that are extremely simple and can be made by anyone. Let’s get into the kitchen and treat the family to delicious, refreshing syrup drinks to “rescue” from these hot summer days. Wishing you success!
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