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1) Select fully ripe fresh black mulberries and mix a few red berries with them. Wear rubber gloves, as the juice stains the hands.
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2) Place a food mill over an enamel or earthenware pot, fill with berries and begin turning it to extract the juice. Alternatively, put the berries in a muslin bag and press the juice from them into an enamel or earthenware pot.
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3) This will leave the seeds and skins, or residue. Discard.
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4) Once you've extracted the juice, run it through a sieve to remove any remaining large chunks of the fruit.
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5) Now the juice should be very smooth. Measure the juice.
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6) For every cup of juice add two cups of sugar. Stri well. Use only a wooden spoon.
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7) Boil over a high fire until somewhat thickened. Remove the froth that develops. Juice should be cooked in a glass or enamelware saucepan to avoid discoloration of the syrup.
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8) Remember to continuously stir, so as not to let the syrup burn or boil over. That would be a terrible mess to have.
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9) Bottle when tepid and seal when thoroughly cold. Open bottles of syrup should be stored in the refrigerator.
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10) Use a tablespoon of syrup per glass of ice water when preparing the beverage. Increase according to taste.
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11) Pour over ice water. Stir well. Add ice cubes. Serve.
