Balsamic vinegar, vanilla and strawberry shrub

A shrub is a type of medicinal cordial that contains vinegar. Developed many years ago, shrubs were said to cure heart ailments and reinvigorate the spirit. Recently, they’ve become trendy as flavourings for alcoholic beverages. This shrub is perfect as a refreshing cold drink or added to sangria or cocktails.

You need

• 400g strawberries • ½ cup (125ml) good-quality red-wine vinegar – I used Willow Creek Cabernet Sauvignon Vinegar • 2 cups (500ml) white sugar plus 1 extra

tablespoon for the strawberries • ½ a vanilla bean (seeds removed

– you only need the husk) • 1ℓ water

This is how

Hull and halve the strawberries, and drizzle with the red-wine vinegar. Sprinkle with the tablespoon of sugar and set aside to macerate for an hour.

After the strawberries have macerated, pour the whole mixture, juices and all, into a non-reactive pot along with the rest of the ingredients. Stir over medium heat until the sugar has dissolved.

Remove from heat and allow to stand for 3-4 hours. Strain through a cheesecloth and bottle the liquid in sterilised jars.

The shrub will keep well in a cool, dark place, as the vinegar also helps to preserve it. It should keep for 8-10 months. Refrigerate once opened. To serve Dilute the shrub 1:4 with cold water and serve with cut berries, cucumber ribbons, mint and lots of ice. Add a generous glug of this shrub to any celebratory sangria for colour and flavour.