📝 About This Recipe
In the heart of an Afghan summer, nothing rivals the refreshing allure of Juice-e-Toot, a vibrant mulberry nectar that captures the essence of the Silk Road. This traditional beverage celebrates the short-lived mulberry season, transforming the delicate, honey-sweet berries into a sophisticated drink balanced with bright citrus and fragrant botanicals. It is a cooling, antioxidant-rich elixir that offers a perfect balance of earthy sweetness and floral notes, making it a beloved staple for welcoming guests.
🥗 Ingredients
The Fruit Base
- 4 cups Fresh Black or White Mulberries (rinsed thoroughly and stems removed)
- 3 cups Cold Filtered Water (divided use)
Sweetener and Aromatics
- 1/2 cups Granulated Sugar (adjust based on the sweetness of the berries)
- 1 tablespoon Rose Water (culinary grade)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 3 pieces Green Cardamom Pods (cracked open slightly)
- 1 pinch Salt (to enhance the fruit flavors)
For Serving
- 2 cups Ice Cubes (crushed or cubed)
- 1/4 cup Fresh Mint Leaves (for garnish)
- 6-8 pieces Whole Mulberries (reserved for garnish)
👨🍳 Instructions
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1
Begin by meticulously cleaning the mulberries. Place them in a large bowl of cold water, swish gently to remove debris, and drain. Repeat this process until the water runs clear, then carefully pinch off any remaining green stems.
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2
In a small saucepan, combine the sugar, 1/2 cup of the filtered water, and the cracked cardamom pods over medium heat.
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3
Simmer the syrup for about 5-7 minutes until the sugar is fully dissolved and the cardamom has infused the liquid with its warm aroma. Remove from heat and let it cool.
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4
Place the cleaned mulberries into a high-speed blender. Add 1 cup of the remaining cold water and the pinch of salt.
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5
Pulse the blender on low initially, then increase to high speed for 45-60 seconds until the mixture is a smooth, thick purée.
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6
Set a fine-mesh sieve over a large glass pitcher. Pour the mulberry purée through the sieve, using the back of a spoon to press down and extract as much juice as possible while discarding the seeds and skins.
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7
Stir the cooled cardamom syrup (straining out the pods) into the mulberry juice in the pitcher.
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8
Add the remaining 1.5 cups of cold water, the fresh lemon juice, and the rose water to the pitcher.
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9
Whisk the mixture vigorously for 30 seconds to ensure the rose water and lemon are perfectly integrated into the mulberry base.
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10
Taste the juice. If the mulberries were particularly tart, add an extra teaspoon of sugar; if too sweet, add a squeeze more lemon.
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11
Chill the pitcher in the refrigerator for at least 1 hour to allow the flavors to marry and the temperature to drop.
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12
To serve, fill tall glasses with ice. Pour the chilled Juice-e-Toot over the ice, garnish with a sprig of fresh mint and a few whole mulberries, and serve immediately.
💡 Chef's Tips
Use the darkest mulberries you can find for a deep, royal purple color and the richest flavor. If you cannot find fresh mulberries, frozen ones work perfectly—just thaw them slightly before blending. Be careful when handling black mulberries as they stain surfaces and hands easily; wear an apron and wipe spills immediately. For a thinner, more 'juice-like' consistency, you can double-strain the liquid through cheesecloth. Adjust the rose water carefully; it should be a subtle floral whisper, not an overwhelming perfume.
🍽️ Serving Suggestions
Serve alongside a plate of salty Afghan pistachios and almonds to balance the sweetness. Pair with 'Bolani' (stuffed flatbread) for a traditional afternoon snack. Excellent as a cooling accompaniment to a spicy Lamb Kabuli Pulao. For a modern twist, top the glass with a splash of sparkling water for a fizzy mulberry spritzer. Serve in chilled copper mugs to keep the drink icy cold during peak summer heat.