Home › The Principles of Cookery › Mulberry Juice

Mulberry Juice

The chief use of the fruit of the black mulberry is for the dessert; but from its cooling and laxative properties its juice, diluted with water, is sometimes used as a beverage in fevers. It is also employed in the form of syrup for medicinal purposes, chiefly to colour other fluid medicines. The juice is also made use of to give a dark tinge to liqueurs and confections. When properly prepared and fermented, the fruit yields a pleasant vinous liquor, widely known by the name of mulberry wine. In the cider counties the fruit is occasionally mixed with apples to form a beverage called mulberry cider.