Mulberry Cream

Mulberry Cream

1. Wash the picked mulberries in clean water, and then drain the water.

2. Remove the blue stalk on the mulberry head, otherwise it will affect the taste.

3. Take a clay casserole that is usually used for making soup, pour the filtered mulberries into the casserole, press it with a spoon, and you can see the mulberry juice coming out.

4. Boil-first bring to a boil on high heat, add red dates and wolfberry, then turn to low heat

5. Simmer for about 1 and a half hours, turn off the heat to cool and collect the juice, then bottling.

6. The boiled mulberries are sweet and sour and can be eaten alone or spread on bread.

Tips:

When boiling, stir from time to time to prevent the bottom of the pot from sticking. In addition, there is no need to add additional water throughout the process, otherwise the juice will spill out.