Korean Mulberry Sparkling Ade
Quick answer
Preparing a concentrated syrup from frozen mulberries involves simmering the fruit with sugar and water over low heat for six minutes.
What makes this special
- Simmering frozen mulberries into a dark syrup creates the vivid base for Odi-ade punch.
- Six-minute reduction of frozen mulberries creates a deep purple natural syrup
- Syrup-first pour then slow carbonation builds visible purple and clear layers
Key ingredients
Core cooking flow
- 1 Combine 180g frozen mulberries, 60g sugar, and 80ml water in a small saucepa...
- 2 Remove from heat, stir in 2 tablespoons of lemon juice, strain through a fin...
- 3 Fill two tall glasses with 220g of ice cubes, then carefully divide the cool...
Preparing a concentrated syrup from frozen mulberries involves simmering the fruit with sugar and water over low heat for six minutes. As the berries break down during this process, they release a dark purple liquid filled with natural sweetness. Adding fresh lemon juice immediately after removing the mixture from the heat provides a sharp acidity that balances the sugar and improves the overall profile. Passing the cooled syrup through a fine-mesh sieve removes small seeds and pulp, leaving a smooth liquid. To serve, pour this base into a glass filled with ice and slowly add chilled sparkling water down the side. This technique keeps the carbonation intact and creates a clear visual contrast between the heavy purple syrup at the bottom and the clear bubbles on top. Clapping apple mint leaves between the palms before placing them on the rim releases essential oils, providing an aromatic herbal scent before the first sip. This mulberry syrup stays fresh for up to one week when stored in a sealed container in the refrigerator. Using tonic water instead of regular sparkling water introduces a slight bitterness, resulting in a finish similar to a non-alcoholic cocktail. Since mulberries reach their peak in May and June, purchasing a large amount during this window and freezing them allows for year-round preparation.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Combine 180g frozen mulberries, 60g sugar, and 80ml water in a small saucepan, then simmer over low heat for 6 minutes until the sugar dissolves and the dark purple syrup thickens.
- 2Step
Remove from heat, stir in 2 tablespoons of lemon juice, strain through a fine mesh to remove pulp, and let the syrup cool completely at room temperature for the base.
- 3Step
Fill two tall glasses with 220g of ice cubes, then carefully divide the cooled mulberry syrup into each glass by pouring 80ml per serving to create a dense bottom layer.
- 4Step
Slowly pour 500ml of chilled sparkling water over the ice cubes in each glass, ensuring that the water remains separated from the syrup to maintain a beautiful and distinct layered appearance.
- 5Step
Use a long bar spoon to gently stir the bottom syrup once with an upward motion, ensuring the flavors blend harmoniously while carefully preserving the carbonation of the sparkling water.
- 6Finish
Clap 6 fresh apple mint leaves between your palms to release the essential oils, garnish the top of the drinks, and serve immediately while the beverage is cold and bubbly.
After the steps
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