Recipe: Mulberry-Ginger Mocktail – Sonoma Magazine

Recipe: Mulberry-Ginger Mocktail - Sonoma Magazine

As spring unfolds into summer, a bird’s-eye view of Sonoma County reveals a patchwork of leafy mulberry trees, many heavily fruited, stretching from Two Rock to Sonoma, from Lakeville to Dry Creek Valley, from Penngrove to Jenner.

There are old trees, new trees, fruitless trees and trees that produce the rare white mulberry. Mulberries do not ripen all at once. A single tree can be harvested for weeks, starting in May and continuing through the end of June.

Some of this local fruit ends up at farmers’ markets, but often sells out quickly. Most mulberries, we’re told, are eaten fresh, but if some manage to make it home, try them folded into scones and muffins, cooked in jam or chutney, or muddled into refreshing summer drinks like this one, inspired by a recipe. in Robert Kourik’s 2021 book “Sustainable Food Gardens: Myths & Solutions.”

Mulberry-ginger mocktail

Makes 1, easy to double

• 1 slice of fresh ginger, about the size of a quarter

• 1 small lemon wedge

• 3 tablespoons fresh mulberries

• 1 ounce freshly squeezed lime juice

• 1 bottle of ginger beer (we from the brand Fever Tree)

• Ice cubes

• 1 small sprig of mint or coriander

• 2 or 3 whole mulberries

Place the ginger slice in a large mug or pint glass and use a wooden pestle to gently pound or mash it. Add the lime wedge and whisk gently; then add the mulberries and beat again gently, just enough to break up the berries. Pour in the ginger beer, stir gently and add three or four ice cubes.

Garnish the drink with the sprig of mint or coriander, garnish with whole mulberries and enjoy.

To make a cocktail, add 1 ounce of vodka with the lime juice.

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