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Armenian Mulberry Syrup
Armenian mulberry syrup, traditionally known as doshab, is a rich, dark, and velvety nectar made by slowly simmering pure mulberry juice without added sugar. Celebrated for centuries as a natural remedy for coughs and a booster for the immune system, it is produced across Armenia.
Armenian doshab is a fruit (grape, mulberry or watermelon) concentrate made without sugar. It is a traditional natural vitamin–rich medicine used to treat colds, sore throats, and coughs. It is prepared by boiling fruit juice for a long time until its volume decreases by 5-6 times. White mulberry doshab. It is especially known as the main folk remedy for cough. Grape doshab. It is used not only for health purposes, but also for making traditional sweets (for example, sharot or sujukh).
Nutritionally, mulberries are rich in antioxidants like anthocyanins, as well as vitamins C, E, and K. The syrup provides these health benefits along with iron and potassium, and has been studied for its ability to support heart health and blood sugar control.
Mulberry syrup is incredibly versatile in both sweet and savory applications. It is commonly used as a topping for pancakes, waffles, and ice cream. When mixed with cold water, sparkling water, or milk, it transforms into a flavorful, vibrant cordial. It can also substitute for grenadine in cocktails, act as a glaze for pastries, or add depth to savory compotes.
How To Make It
Making mulberry syrup at home is a great way to preserve a seasonal mulberry harvest. Follow this traditional recipe to make your own:
Simmer the Berries: Place clean mulberries in a pot and bring to a simmer. Mash them gently to help them release their juices.
Extract the Juice: Pour the cooked berries into a cheesecloth or fine mesh strainer and let them cool. Squeeze the cheesecloth to extract as much juice as possible.
Boil with Sugar: For every 1 cup of mulberry juice, add 1/4 to 1 cup of sugar (depending on your desired sweetness) and a squeeze of fresh lemon juice.
Reduce: Simmer the mixture on low heat, stirring continuously, until the liquid reduces and thickens into a syrupy consistency.
Store: Pour the hot syrup into sterilized glass jars or bottles. Cool completely, then seal and store in the refrigerator.
