良さげなレシピを見つけたので、マルベリー酒（桑の実酒）を仕込みました。秋が楽しみです。
僕はお酒はウォッカ（Absolut Vodka）、砂糖はきび砂糖にしてみました。
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Mulberry gin or vodka
This is good mixed with champagne, and mulberries left over in the jar make a good base for a tart or pie. Make it as you would sloe or damson gin.
For a 750ml bottle:
- 450g/1lb mulberries
- 710 ml vodka or gin
- 150g/5½oz caster sugar
- 1 handful of roasted almonds
Put the fruit into a large sterilised jar with the vodka or gin and the sugar. Add the roasted almond - a wonderful addition to the taste.
Close the jar tightly and put in a dark place for two to three months, turning it as often as you remember - ideally every few days - until the sugar has completely dissolved.
Then strain off the mulberries and almonds. Taste the liqueur and check that it is sweet enough. I prefer it to be not too sweet, so I add a comparatively small quantity of sugar. You can always add more at the tasting stage. When adding more sugar, turn the jar regularly until it dissolves.
Pour the liqueur through a funnel into a dry, warm sterilised bottle and seal.
The discarded fruit is absolutely delicious when eaten on top of ice-cream or yogurt, or used as a filling for a tart or a pie.
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