Mulberry Honey (Sang Shen Mi)

Why people make this preparation

Fresh mulberries have a brief season each year — and when they appear, it is the ideal time to make a batch of mulberry honey. Fully ripe mulberries are rich in anthocyanins, the same deep-purple pigments found in blueberries and blackcurrants, and have long been used in Cantonese food therapy as a blood-nourishing, digestion-supporting tonic. Simmered down and preserved with honey, the juice becomes a convenient, beautifully dark syrup that keeps in the fridge and takes only seconds to use each morning.

Method

1. Wash the fresh mulberries gently and drain thoroughly.
2. Place in a small pot with 1.1 L of water. Bring to a boil.
3. Simmer over medium-low heat for 30 minutes.
4. Strain through a fine sieve or muslin cloth, pressing gently to extract all the juice. Discard the pulp.
5. Return the strained juice to the pot. Add the honey.
6. Simmer over the lowest heat, stirring gently, until the mixture thickens to a syrupy consistency.
7. Allow to cool, then transfer to a clean glass jar and store in the refrigerator.
8. To serve: dissolve 1 tablespoon in a glass of warm water. Take twice daily.

Nourilo’s Tips

Store the finished syrup in the refrigerator. If using honey, note that heating will reduce some of its vitamin C and enzyme content — the syrup is primarily useful as a blood-nourishing food concentrate rather than for honey’s raw nutritional benefits. Rock sugar is an equally valid choice and avoids this concern entirely. This preparation is also helpful for those who frequently stay up late, have acne-prone skin, or experience dry skin — taken consistently over a few weeks.