STRAWBERRY OR NECTARINE SHRUB
MAKES 2 CUPS / PREPARATION 15 MINUTES PLUS INFUSING TIME
Shrubs are basically a vinegary fruit drink with roughly equal ratios of all the ingredients. They’re easy to make and the leftover fruit is delicious mixed through muesli or yoghurt. Here I’ve made a strawberry shrub and a nectarine version. Use a quality vinegar – I like red wine vinegar with strawberry and apple cider vinegar or white wine vinegar with stonefruit. Herbs or spices make a great addition – try a few leaves of rose geranium, lemon verbena or basil bruised with the raw fruit. The longer the shrub is stored, the more the flavour mellows. 2 punnets strawberries, hulled, quartered,
or 4-5 nectarines, stoned, chopped caster sugar red wine vinegar (if using strawberries) or apple cider
or white wine vinegar (if using stonefruit) Weigh the strawberries and put into a non-reactive (glass or ceramic) bowl. Add the same weight of caster sugar, stir, cover and leave on the bench overnight. When the mix is quite syrupy, strain and discard the fruit but add any undissolved sugar to the syrup. Add the same weight of vinegar (I do this to taste, so don’t add it all at once – but I like it on the vinegary side) and store in a sterilised bottle in the fridge. Keeps for months. Serve a little syrup over ice and top with sparkling water.