and it packs a powerful anti-oxidant punch with resveratrol,
which is also found in the skin of red grapes
Eaten alone, its sweetness can satisfy the deepest of sweet tooths but can also serve as a nice, less sugary addition
when mixed into a healthy
yet bland-ish cold cereal or yogurt
These 2 photos were taken using Panasonic Lumix F18
handheld with manual focus
These mulberries look so good
they can be used to make mulberry wine
Makes 1 gallon
5 pounds mulberries
1 teaspoon pectic enzyme
4 pounds sugar
1 Campden tablet
1 package wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice at room temperature
1 teaspoon acid blend
1/4 teaspoon grape tannin
Crush the mulberries in a 2 gallon fermenter. Pour 2 quarts of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily.
Strain the liquid through cheesecloth and add sugar, stirring to dissolve. Add a Campden tablet and let sit for 24 hours, well covered, before proceeding.
In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours until bubbly, then add to the must.
Add the remaining ingredients, plus enough water to make 1 gallon and pour the liquid into an airlocked fermenter. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine.
Wait at least six months before sampling your first bottle