How to Cook Appetizing Sharab el toot: blackberry syrup

Sharab el toot: blackberry syrup. Sharab el Toot is one of Lebanon's most traditional drinks; a thirst quencher served to guests on hot summer afternoons. It is an exotic, revitalizing, wholesome drink that is sweet yet tangy and is rich with antioxidants. There is also a history that comes with Mulberry syrup, delving back into Lebanon's.

Pour into HOT sterile jars or bottles. This makes a thin syrup (like true maple syrup). Kids, blackberries are one of my most favorite things. You can have Sharab el toot: blackberry syrup using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sharab el toot: blackberry syrup

1. Prepare 1 kg of ripe mulberries.
2. It’s 4 cups of sugar.
3. It’s 3 tablespoons of lemon juice.

Oh yes, those little berries of deliciousness make my heart sing. This delicious syrup is made with the juice of Seville oranges (busfeyr) and sugar. Now is the season for these types of oranges, which are prized in Lebanon (and the Eastern Mediterranean in general) for their sweet and sour flavor. Their season is short, so folks would either freeze their juice or make this.

Sharab el toot: blackberry syrup instructions

1. Put the mulberries in a muslin bag and press the juice into a bowl. Wear rubber gloves as the juice stains the hands. Discard the residues in the bag. Alternatively, you can use a food processor to blend the mulberries. Once blended, pour the mixture in a bowl through a fine sieve to collect only the juice. Discard the residues..
2. Pour the juice in a pot over high heat. Add the sugar and leave to boil while stirring. Remove foam as it appears on the surface..
3. Add the lemon juice and let the syrup boil for a few minutes. Remove from heat and let it cool..
4. For storage, pour the syrup in glass bottles and close tightly. Once opened for use, the bottles should be stored in the refrigerator..
5. To serve, dissolve 2-3 tablespoons of mulberry syrup in a glass of cold water and serve with ice cubes..

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