Mulberry doshab (syrup)
8 servings
600 minutes
Mulberry doshab is a thick, aromatic syrup that holds a prestigious place in Armenian cuisine. It is made from white mulberries by simmering the berries slowly and reducing the juice to a rich dark color. This process is lengthy but the result is worth the effort: doshab acquires a velvety texture and a rich sweet flavor with a slight tartness reminiscent of caramel nectar. Historically, doshab was used not only as a delicacy but also as a medicinal remedy: it helps with colds, strengthens the body, and improves digestion. It is added to desserts, used to dress porridge, or simply enjoyed with a cup of tea as a sugar substitute. This syrup is not just an ingredient but a cultural heritage that conveys the warmth of Armenian hospitality.
1
We boil mulberries on very low heat for 1 hour after boiling.
- White mulberry: 10 kg
2
We strain everything under pressure. We pour the juice into a wide container and simmer on low heat for several hours (sometimes a day), constantly skimming off the foam. If the foam stops appearing, the juice darkens significantly — this means the doshab is ready. Doshab can be reduced to a thin or thick thread.
- White mulberry: 10 kg
- Water: 0.5 l