I decided to make our year’s supply of mulberry syrup with the chinois this year.
I started with some berry picking:
I used the chinois for juicing this year. I ended up with some seeds going through the holes, but I feel that the chinois gave better results than a squeezing a juice bag. I strained the seedy juice with a fine mesh sieve.
I had some syrup left from 2014, so I made sure to fill a few pint and jelly jars for gifts this year.