● 1 kg mulberry
● 700 g sugar
● 70 g water
● 1 sprig rose geranium
● Juice of half a lemon
Wash the mulberry well and cut off the stems using a pair of scissors.
In a large pot, put the berries, the sugar and the water and leave it aside for 3 hours for the fruit to release their juices.
Next, simmer on low for 20-25 minutes until the syrup has reached the desired consistency, removing any foam with a spoon if necessary.
Once the syrup has thickened, add the lemon juice, stir and turn off the heat.
Put the rose geranium sprig in the hot syrup and leave it for 30 minutes to release its fragrance and then discard.