WEEKEND PROJECT
These tangy fruit and vinegar syrups are delicious diluted with sparkling or tonic water – or use in a cocktail if you’re enjoying a wet January!
Make your own tangy shrubs
Pomegranate and rosemary shrub 10 MINUTES + COOLING | MAKES 450ML | EASY
pomegranate juice (use 100% juice, not a juice drink) 300ml
rosemary 1 sprig, leaves picked and lightly bruised
caster sugar 150g
raw apple cider vinegar (with the mother) 150ml
• Gently heat the pomegranate juice, rosemary leaves and sugar in a pan, stirring, until the sugar has dissolved. Take off the heat and stir in the vinegar. Remove the rosemary leaves and cool before decanting into sterilised bottles. Serve with sparkling or tonic water and plenty of ice.
Grapefruit and cardamom shrub 20 MINUTES | MAKES 450ML | EASY
grapefruit 1, peeled and roughly chopped
orange 1, peeled and roughly chopped
cardamom pods 8, bruised
caster sugar 200g
raw apple cider vinegar (with the mother) 150ml
• Blitz the grapefruit and orange in a food processor to a purée, then pour into a pan along with the cardamom and sugar. Gently heat, stirring, until the sugar has dissolved. Take off the heat and pass the mixture through a fine sieve. Stir in the vinegar. Cool and decant into sterilised bottles. Serve with sparkling or tonic water and lots of ice.
Pineapple shrub 10 MINUTES | MAKES 600ML | EASY
pineapple 500g, cut into chunks
caster sugar 200g
raw apple cider vinegar (with the mother) 200ml
• Blitz the pineapple in a food processor to a purée, then pour into a pan along with the sugar. Gently heat, stirring, until the sugar has dissolved. Take off the heat and pass the mixture through a fine sieve. Stir in the vinegar. Cool and decant into sterilised bottles. Serve with sparkling or tonic water and lots of ice.