Ingredients
2 ½ cups (about 590 ml) fresh lemon juice squeezed from about 14 lemons (reserve two of the lemons for the mulberry syrup mixture)
16 ounces mulberries (about 4 cups)
1.5 cups (250 grams) granulated sugar
Enough cold water to make 1 gallon (you should need about 14 cups)
Instructions
Place mulberries, sugar, and the juice of two lemons in a large bowl and stir well to combine. Let this mixture sit at room temperature for a couple of hours or in the refrigerator overnight. The sugar and lemon juice will soften the berries and pull out their juices.
Once the berries have released a lot of juice give them a good mash with a potato masher or a fork.
Strain the mulberry mixture through a mesh strainer - really squash their guts out to get all the juice - and add remaining lemon juice. This is your mulberry lemonade concentrate! Stir well and divide between two half gallon jars (or add it all to a gallon jug if you have one). Top each jar with water. Taste for tartness/sweetness and adjust as needed.
Store in the refrigerator and serve over ice with fresh lemon slices and mulberries.
- Prep Time: 1 hour
- Cook Time: n/a
- Category: cocktails, drinks, summer
- Method: drinks
- Cuisine: American