This drink syrup gets its rich sweet-and-tart flavor from black mulberries, which are simmered for a long time until thick. Made without refined sugar, it is presented as a diabetes-friendly alternative that relies on the mulberries’ natural flavor.
Boil the black mulberries with the cinnamon stick and water in a pot for 15 minutes.
Pass the simmering black mulberries through a strainer to remove the skins and seeds.
Stir the strained liquid constantly with the lemon juice and erythritol, and simmer over low heat for a further 25 minutes, until it reaches a thick syrup consistency.
Let the syrup cool, then dilute it with water to serve.
Stay by the pot while reducing the mixture; it can easily stick to the bottom and burn, and the burnt taste will affect the entire syrup.
Koyulaştırma aşamasını tarifte yazan 25 dakikadan kısa tutmaya çalıştım, tencerenin dibinden ayrılınca birkaç dakika içinde karışım yapıştı ve hafif yanık bir tat kaldı. Sonraki seferde ocak başından hiç ayrılmayacağım.
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