Have you ever stood under an old mulberry tree in summer? The ripe fruits fall quietly to the ground, and what's left when a tree is truly laden is stains – on the lawn, on your shoes, everywhere. A deep, almost black red that you'll never get out of any pair of trousers. That very colour is what you'll find in mulberry juice. It looks like a darker version of cherry juice, tastes something like a cross between blackberry and fig, and has a surprisingly long history in Europe. A drink you have to love – but if you do, you love it properly.
Where Mulberry Juice Comes From
For juice, the fruits of the black mulberry (Morus nigra) are most commonly used. Its origins lie in western Asia, but it has been growing in southern Europe for many centuries. In the 18th and 19th centuries, mulberry trees were more widespread in Germany than people tend to think today – the Prussian administration had attempted to establish its own silk production and had mulberry trees planted everywhere. The plan largely failed; the trees remained. Those who walk through old monastery gardens or country house parks today will sometimes still find weathered giant specimens.
The fruits look like elongated blackberries, are initially red and turn deep black when fully ripe. Their aroma is intensely sweet, with a subtle sour note. Anyone who has ever picked them fresh from the tree knows: there is no real alternative to that experience. And after half an hour, your own fingers look like those of a watercolour painter.
What Mulberry Juice Tastes Like
You almost have to make an effort to describe mulberry juice – it is that distinctive. The first impression: dark, dense, somewhat reminiscent of grape juice. Then come the nuances. A hint of blackberry, a touch of fig, a faint woodland note. Not as sharply tart as blackcurrant, not as floral as elderberry, not as robust as aronia juice. It is mellow and deep. Those who try it for the first time often place it somewhere between cherry and pomegranate. That's never quite right, but it comes close.
Drunk neat it is intense – which is why most people dilute it, either with still water, sparkling water, or in cocktails. A classic in Balkan and Mediterranean kitchens: a spoonful of mulberry juice in a glass of cold water with a little lemon. The result is a summer drink worth remembering.
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A Recipe: Mulberry Juice from Fresh Fruit
Anyone who has a mulberry tree nearby – through an acquaintance, in a public park, in an old farmhouse garden – can make the juice themselves. It is surprisingly straightforward, as long as you bring a little patience and accept that the kitchen will afterwards look like a mulberry crime scene.
Ingredients
- 1 kg ripe, black mulberries
- 200 ml water
- To taste: 150 to 250 g sugar (depending on desired sweetness)
- Optional: a dash of lemon juice, one or two cloves, or a small cinnamon stick
Preparation
- Wash the mulberries thoroughly, remove larger stems (the small ones can stay on – they barely affect the flavour)
- Heat slowly in a saucepan with the water and simmer gently for about 15 minutes, stirring occasionally
- Press the softened berries through a fine sieve or squeeze through a clean cloth
- Return the juice to the saucepan, bring to the boil with sugar and, optionally, lemon juice and spices
- Allow to boil vigorously for five to ten minutes, then pour into sterilised bottles and seal immediately
Stored in a cool, dark place, the juice will keep for approximately six to nine months. Once opened, refrigerate and use within two weeks.
What You Can Do with It
Mulberry juice is more versatile than you might think. A few ideas that are at home in various European kitchens:
- Classically diluted with still or sparkling water, with ice cubes and a slice of lemon
- A spoonful over Greek yoghurt with honey – a Balkan classic
- As an ingredient in a vinaigrette (vinegar, oil, a teaspoon of mulberry juice, mustard, salt)
- In cocktails instead of grenadine – surprisingly interesting, less sweet
- Drizzled over vanilla ice cream
- In hot water with cinnamon and clove as a warm winter drink
Those who enjoy experimenting in the kitchen will develop their own ideas after the first attempts. The juice is remarkably adaptable – it works everything from the breakfast table to the cocktail menu.
And What Does Tradition Say?
The mulberry tree has a rich history in Europe, and Hildegard von Bingen knew it well. She mentions it in her Physica, though less prominently than, say, fennel or galangal. In the broader monastic tradition, the fruits were commonly preserved as juice to keep them through the winter – long before freezers and preservatives were invented.
In the Hildegard tradition, a Maulbeertrank (mulberry drink) still exists today, based on handed-down monastery recipes. It is not a "juice" in the modern sense, but a traditional preparation. Those interested in such traditional monastery recipes will find classics from this world in our collection of herbs, spices and teas, and in our overview of nutrition according to Hildegard von Bingen the appropriate background information.
Is Mulberry Juice Toxic?
No – at least juice made from ripe black mulberries is perfectly safe and has been drunk for centuries. One point worth mentioning, however: unripe, still green or white fruits of some mulberry varieties can cause stomach upsets in larger quantities. Anyone collecting wild berries should use only fully ripe, deep black fruit. Juice made from ripe, black mulberries is an entirely normal fruit product.
With children, the usual rule applies: small amounts, in reasonable dilution, and no grand experiments under the age of two. Otherwise, there is nothing to prevent mulberry juice from finding its place in family households.
Where to Buy Mulberry Juice
The bad news: mulberry juice is not to be found in every supermarket in Germany. The good news: it is available if you know where to look. Classic sources:
| Source | What you get |
|---|---|
| Turkish or Balkan grocery shops | Very good selection, often in large bottles, fair prices |
| Health food shops and organic stores | Organic varieties, usually in smaller bottles |
| Online shops for oriental products | Wide selection, direct provenance |
| Pharmacies | Sometimes available as a concentrate, usually more expensive |
| Weekly markets | Rare, but very good from small artisan producers |
Those who pay attention to organic quality should look for the relevant certifications. A glance at the ingredients list is always worthwhile: good juice consists of mulberries and possibly a little sugar – nothing more.
A Brief Cultural Note
In many countries of the eastern Mediterranean region, mulberry juice is not a niche product but an everyday one. In Turkey, for example – known as "dut şurubu" – it is found in almost every household. In Iran, Georgia, Lebanon: a classic. In Germany it is relatively unknown, without there being any good reason for this. Perhaps it is the colour. Perhaps the fact that the tree is not found on every corner here. Those who have tried the juice once usually understand very quickly why it is so popular in other culinary traditions.
When Caution Makes Sense
As with any fruit juice, there are situations in which consumption should be adjusted:
- With diabetes and blood-sugar-affecting medications: consult your doctor, as mulberry juice contains natural sugar
- During pregnancy and breastfeeding: normal amounts are safe, but check industrially produced juices for additives
- In children under two years of age: err on the side of caution, as with all fruit juices
- With existing allergies to mulberry plants: exercise appropriate caution
- When taking regular medication: briefly check with your pharmacy
Further Reading
- Herbs, Spices and Teas
- Nutrition according to Hildegard von Bingen
- Mulberry Leaf Tea
- Hildegard Recipes
- Nettle Juice – A Traditional Classic
Frequently Asked Questions about Mulberry Juice
What is mulberry juice?
A fruit juice made from ripe, dark mulberries – usually the black mulberry (Morus nigra). Traditionally at home in Turkish, Persian and south-eastern European cuisine, but also known in Europe for centuries.
What does mulberry juice taste like?
Mellow and deep, sweet with a subtle sour note. A mixture of blackberry, fig and a faint woodland note. Not as tart as blackcurrant, not as floral as elderberry.
Can you make mulberry juice yourself?
Yes. Simmer ripe black mulberries with a little water until soft, press through a sieve, bring to the boil with sugar and a dash of lemon juice, and bottle hot into sterilised bottles. Stored in a cool, dark place, the juice will keep for several months.
Is mulberry juice toxic?
No. Juice made from ripe, deep black mulberries is safe and has been drunk for centuries. Only unripe, still green or white fruits of some varieties can cause stomach upsets in larger quantities.
Where can you buy mulberry juice?
Best found in Turkish or Balkan grocery shops, in health food shops and organic stores, in well-stocked online shops, and occasionally in pharmacies. It is usually not available in German supermarkets.
Is mulberry juice available at dm?
The range at dm varies. Mulberry juice is more reliably found in Turkish supermarkets and health food shops. Online shops also stock it consistently.
What is the difference between black and red mulberry juice?
"Black mulberry juice" usually refers to juice made from the black mulberry (Morus nigra). The colour is deep dark red to almost black. "Red" mulberry juice is a less precise term – it is sometimes used to mean juice from the red mulberry (Morus rubra), but more often simply refers to younger, less dark juice made from black fruits.
What does Hildegard von Bingen say about mulberry juice?
Hildegard mentions the mulberry tree in her Physica, though not as extensively as other plants. In the Hildegard tradition, a Maulbeertrank (mulberry drink) still exists today, based on handed-down monastery recipes.
How long does homemade mulberry juice keep?
Bottled in sterilised bottles and stored in a cool place, approximately six to nine months. Once opened, refrigerate and use within two weeks.
Note: This article is intended solely for general information about food, origins and traditional uses. It does not constitute medical or therapeutic advice. For health-related questions, please consult a doctor or pharmacist.
