Biranch (Mulberries) grow in abundance in Hunza and are generally eaten dried with  Teli (walnuts), badam (almonds), bitter nut and dried apricots.

Biranch syrup is a luxury item and only made for special occasions.  Fire wood is sparse in Hunza, because Mulberry syrup is heated for a long time over a slow heat, it requires a lot of fire wood therefore it is only prepared sparatically.

The sweet plump Biranch, both white (most popular in Hunza) and the dark black Biranch make a sweet syrup especially enjoyed mixed in Mull.


approx 10 mins for pulping

upto 2 hours for heating and thickening



sieve,  fine clothe  (calico or muslin)

spoons,  food processor,

bottles for storage


Fresh Biranch (Mulberries)

Strawberries, blueberries, raspberries or any other in season fruit can be used in place of the Biranch (mulberry)


wash biranch (mulberries) well.

Place sieve over saucepan and line sieve with clothe.

Place all mulberries into centre of clothe and break the with the back of your spoon until they become mush.


(for the purpose of this recipe we have used raspberries in our pictures)

Once you have mashed your Biranch (you can also use a food processor to mash your fruit) gather your clothe and twist until you form a ball in the centre of you clothe.

Continue to twist and squeeze until all you juice has been extracted.

Disgard the pulp and pips left in the clothe.

Place saucepan of pure juice onto a medium heat and bring to boil.

Boil for 5 minutes then reduce heat to low.

Continue to heat syrup over low heat, stirring occasionally, until juices have evaporated into a thick syrup.

You know when syrup is ready as it will cover the back of the spoon without movement or drips and is of a Jam consistency.

Strawberries, Blueberries, Raspberries or any fruit you wish can be made into 100 % fruit syrup in this way.

Store in air tight containers in your refrigerator for up to 4 weeks.

Use to flavour milkshakes, lassi, oats or as a healthy ice cream topping.