Put the mulberries in a muslin bag and press the juice into a bowl. Wear rubber gloves as the juice stains the hands. Discard the residues in the bag. Alternatively, you can use a food processor to blend the mulberries. Once blended, pour the mixture in a bowl through a fine sieve to collect only the juice. Discard the residues.

Pour the juice in a pot over high heat. Add the sugar and leave to boil while stirring. Remove foam as it appears on the surface.

Add the lemon juice and let the syrup boil for a few minutes. Remove from heat and let it cool.

For storage, pour the syrup in glass bottles and close tightly. Once opened for use, the bottles should be stored in the refrigerator.

To serve, dissolve 2-3 tablespoons of mulberry syrup in a glass of cold water and serve with ice cubes.