dedicated to everyone who is doing a dry January but it’s slightly too hot outside for nothing that’s bubbly.
2 cups of fruit (I used pomegranate, deseeded blood plums and ginger)
2 cups of vinegar (1 cup white wine, 1 cup white)
1 1/2 - 2 cups of sugar (start low, taste, then adjust to your liking)
1 tsp salt
1 black tea bag
Sterilise a jar or a few jars (enough for around 750ml in total capacity)
Heat vinegar and bring up to boil
Add fruit and sugar, salt and the tea bag in another saucepan, turn the heat to medium heat, mix to coat.
Add boiling vinegar to the fruit mix and bring up to boil. AFTER 5 MINUTES Take the tea bag out of the shrub mix. Then, turn heat to simmer on low for 40-50 minutes. The shrub should be the consistency of maple syrup (slightly thicken but still has a ‘flow’) Taste shrub and adjust seasoning (more sweetness, or maybe a little more salt)
Place shrub in the sterilised jars, allow to cool down to room temperature and then seal and place in the fridge.
The flavour of the shrub intensifies with time. Hold the shrub for atleast one week. (This one was for 2 weeks) Then strain the shrub to remove all fruit and ginger pieces. Now you have a shrub syrup!
Use around 1tbsp of shrub to around 200-250ml tonic, sparking water …. or prosecco?