1 quart freshly-picked mulberries (best picked mid morning, firm and sweet)
1 quart water
½ cup sugar ( prefer raw sugar.)
1 sprig peppermint
Wash the mulberries, put in glass or stainless steel saucepan, add water to cover half the berries. Simmer gently until berries soften—5 minutes or so. Mash the berries and strain the juice. Reserve the berries. In the meantime, heat one quart of water and ½ cup sugar to a boil (until the sugar dissolves in the water.) Take off of heat and add one sprig of peppermint. Let cool. Blend the juice with the sugar water, chill and serve.