Why we Love Mulberries

We are bringing you some refreshment ideas to brighten up these long, hot, lock down summer days. Mulberries were brought here by the Romans, but a wave of planting by King James I sparked subsequent plantings in the grounds of large houses. There are 3 types of Mulberry: black, red and white. Black mulberries are the most widely available as plants and tend to have excellent fruit.

Mulberries’ flavour is difficult to define, but if you imagine a deeper, winier, juicier blackberry with hints of blackcurrant, raspberry and a gentle sherbertiness you will be in the right ballpark. They really are delicious and if you are one of the many yet to try them then we urge you to do so.

We have brought you 2 recipes that we think you will love and they are simple to make and don’t need too many ingredients.

Best wishes,

Mulberry Design Studio Ltd.

Mulberry Vodka

One of our personal favourites.
Make two lots - you'll drink one before it's at its best and because you don't yet know how good it is after a year



Caster sugar



Pour caster sugar into your jar until it is 20 per cent full, then tip it out into a bowl.

Half fill the jar with mulberries, tip on the sugar, then top up with vodka.

Invert the jar a few times for a week to dissolve the sugar.

Sit on your hands for a year if you can.

Then, Enjoy!

Mulberry Mess

Simple and delicious, and if you're in a hurry then bought meringues will do.


Serves 4

500g Mulberries

350ml Double cream

For the meringue

2 Medium egg whites

100g Caster sugar


Preheat oven to 120C. Line a baking sheet with baking parchment.

To make the meringue, put the egg whites into a clean bowl and whisk until they form soft peaks. Add half the sugar and whisk it into the egg white.

Add the rest of the sugar and whisk until the mixture is thick, glossy and forms stiff peaks.

Spoon the meringue in islands over the baking sheet, leaving room for expansion between each.

Place in centre of the oven and bake for 2 hours. Meringues should be crisp on the outside and lift off paper easily. Leave to cool.

Any time up to an hour before you serve the pudding, whip the cream.

Break the meringues into pieces and fold into the cream. Fold in the fruitĀ  but not too well – this should be a marbled “mess” rather than a thorough blend.

Spoon into glasses, serve and enjoy.


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