Comments on: Sharab El Toot – Making Mulberry Syrup

By: chadi

chadi — Thu, 11 Aug 2011 05:18:15 +0000

my mom loves this stuff, but can only get it when she visits family in lebanon. where can i get it for her? she likes both the kharnoob and toot but i cant seem to find anyone that sells it already made. any help would be appreciated.

chadi1980@aol.com

By: Phillip

Phillip — Sat, 12 Feb 2011 00:37:50 +0000

Karnoob is a pod from which molasses are made. Toot are mulberries.

By: Foraging For Free Food – Mulberry Cordial – The Food Blog

Foraging For Free Food – Mulberry Cordial – The Food Blog — Sun, 07 Nov 2010 11:57:00 +0000

[...] But back to the cordial, making it is easy and black mulberries are ideal – they have the right balance of sweet and sour; but I had to make do with pink mulberries. The end result turned out just fine, but in hindsight, I should have doubled the amount of citric acid. Use a mouli to juice the berries and for every cup of juice, use 2 cups of sugar. Stick the mixture in a pot and heat to dissolve the sugar. Before it gets too hot, add citric acid to taste. You want it sweet but sharp. Bring the mixture to 102 degrees Celsius, skim any froth and pour into a clean bottle. Close the bottle when the mixture is tepid. Serve diluted with water, on ice. The cordial keeps well at room temperature, but once the bottle is opened, store it in the fridge. For some fantastic photos of the whole process and how it’s done in Lebanon, see Bethany’s fantastic post. [...]

By: Rayan

Rayan — Mon, 09 Aug 2010 12:05:20 +0000

Hi I just wanted to know what karnoob and toot is in English

By: valentina

valentina — Mon, 02 Aug 2010 08:03:17 +0000

How amazing. I wonder if I have seen mulberry before and got it confused with blackberry. Loved this post. Thanks for sharing it darling.x

By: Roscommon Acres » Blog Archive » How to make mulberry syrup

Roscommon Acres » Blog Archive » How to make mulberry syrup — Thu, 17 Jun 2010 10:03:24 +0000

[...] then I finally found this, a recipe for Sharab El Toot. And for the homeschooler in me, it was a wonderfully educational adventure to incorporate into the [...]

By: Bethany

Bethany — Wed, 02 Dec 2009 12:55:43 +0000

Hello Fouad and thanks for stopping by! The pictures were taken in Lebanon at our mountain home in Ayoun (just above Baskinta or directly below Sannine.) I love sharab el tout and it was lovely being able to take snaps of the whole process.

By: SydneyCider

SydneyCider — Wed, 02 Dec 2009 11:05:02 +0000

Hi Bethany

I love the pictures! I am so happy that someone has captured this process in its entirety. Also, I am so happy that I’ve discovered yet another Lebanese food blogger. I don’t have to feel so alone in this world any more hehe.

Where were these photos taken?

Yalla, see you soon

Fouad