Instructions: Drain Mulberries, reserving syrup.

Press Mulberries through a sieve, reserving puree; discard the seeds.

Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved Mulberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; let cool.

Yield: 3/4 cup (serving
size: 2 tablespoons).

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.