Korean Mulberry Sparkling Ade
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Mulberries are in season in May and June, and the syrup here is cooked from berries frozen then.
Read more
They simmer with sugar and water over low heat for six minutes, lemon juice is stirred in, and a fine sieve takes out the seeds. The syrup keeps about five days in the fridge, and tonic water in place of sparkling water gives a slightly bitter finish.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Slowly divide the total 500ml of chilled sparkling water between the two glasses, pouring it over the ice so it stays separate from the syrup and preserves the layers.
- 5
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.
- 6
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.
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