A refreshing Grappa

Originally from the Middle East the black mulberry was introduced in our country since ancient times where it was extensively cultivated, both as irreplaceable food for silkworms and for ist fruit which were very suitable for obtaining jellies and jams.

A dark red fruit like the Morus nigra, as depicted in Ovid's Metamorphoses (IV-55), owes its color to the blood of the Babylonian love couple in suicide (Pyramus and Thisbe), so that the originally light color of the fruit was transformed into red.
In fact, both types of mulberry are widely spread, although the most famous is undoubtedly the "black mulberry".

A fruit which was undoubtedly suitable for all uses, but apparently also appreciated by all birds; this fact has always made problematic the cultivation of the mulberry as a fruit tree for the difficult preservation of the fruit itself.
Of course it is the fruit of the mulberry tree, which gives a nice flavour to the Grappa.

- 600 g of black mulberry
- 5 tablespoons sugar
- 1 liter of Grappa

The mulberry must be picked up perfectly ripe in September, that is to say when it has a soft consistency and releases some juice as soon as it is picked.
600g of mulberries together with 5 tablespoons of sugar are sufficient for one liter of Grappa, when everything is exposed to the sun for two weeks and occasionally stirred.
The infusion is then left at least two months in the darkness and ages after filtration for other two months.
Only in this way you obtain a liqueur of reddish-black color with a pleasant sweet-sour taste and an "refreshing" effect.