Made from the intense sweet-tart flavour of black mulberries, this sherbet is prepared by simmering the fruit over low heat for a long time until it reduces to a thick syrup. Since no refined sweetener is used, it relies on the mulberry's own natural flavour, offering a diabetes-friendly alternative.
Boil the black mulberries with the cinnamon stick in the water for 15 minutes.
Strain the boiled mulberries through a sieve to remove the skins and seeds.
Simmer the strained liquid with the lemon juice and erythritol over low heat, stirring constantly, for another 25 minutes until it reduces to a thick syrup.
Let the syrup cool and dilute it with water to serve.
Don't step away from the pot during the reduction stage; the mixture is very prone to sticking and scorching, and a burnt taste will spread through the whole syrup.
If you want the syrup to keep longer, you can extend the reduction by a few more minutes for a thicker consistency; this both concentrates the flavour and extends its shelf life.
Admin DadaGastro · verified in test kitchenKoyulaştırma 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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