Shrub (syrup for drinks)

This is a very simple recipe, made from whatever fruit you have on hand. Keep it in the fridge, and then add it to drinks or cocktails, like a cordial.

Credit: All The Things

• makes

  3

• prep

  10 minutes

• difficulty

  Easy

For a party, you can use these as part of a self-serve drinks bar. I add little tags for my shrubs so that everybody knows what they are drinking. 

Ingredients

• 450 g fruit (see Note)
• herbs or spices, optional
• 2 cups raw sugar
• 2 cups apple cider vinegar (approximately)

Standing time: 2 days

Instructions

1. Place your sliced fruit in a bowl, along with herbs or spices, and toss it with sugar. Let this mixture sit, covered securely with a teatowel, on your kitchen counter for about 2 days. Stir once a day. It should start to look very juicy.
2. After 2 days, strain the mixture into a measuring cup, discarding the fruit, then combine the syrup with approximately an equal amount of vinegar. That’s it! Pour it into a jar with a lid and keep it in the fridge ready for adding to sparkling water, soda or a cocktail of your own making.

Note

• We used white peach and fresh lemon verbena leaves, and rhubarb and lemon thyme. For fruiit such as peaches, nectarines or pears, you don't need to take the skin off.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

For a party, you can use these as part of a self-serve drinks bar. I add little tags for my shrubs so that everybody knows what they are drinking.