Healthy cough syrup from mulberries - mulberry doshab: homemade preparation

Sugar-free mulberry syrup (mulberry doshab)

Classic mulberry doshab is prepared without sugar; there is enough of it in the mulberries themselves.

Mulberry berries are sorted. Washing them is not very recommended, but if the mulberry is very dusty, then there is no way out. Carefully place the berries in a colander and rinse under running water.

Let the berries drain and pour them into the pan. As you remember, this syrup is cooked without sugar, but to prevent the berries from burning, they need to release juice. Simply mash the berries with your hands or a wooden pestle.

Mulberries will release juice quite quickly. Boil it for 30 minutes and remove from heat. Let the berries cool and drain the juice through cheesecloth or a sieve.

Now we have mulberry juice, which is already sweet, but still liquid.To obtain syrup suitable for storage, it must be boiled to 1/3 of its volume. The time it takes to boil depends on the amount of juice and can reach up to a day. Place the syrup on the lowest heat and simmer until tender. Prepare small bottles and pour hot syrup into them.

Mulberry syrup with sugar

In order not to bother with boiling for a long time and if sugar does not scare you, you can prepare mulberry syrup with sugar.

To do this, boil the mulberries in the same way, squeeze out the juice, and then add sugar to the juice.

It is important not to overdo it so that the syrup does not turn out too cloying. After all, mulberries are already quite sweet, therefore, add no more than 0.5 kg of sugar per 1 kg of mulberries.

The syrup can be stored for up to 2 years in a cool place.

How to collect and how to prepare healing mulberry syrup, watch the video: