Grapefruit & black pepper shrub

This infusion makes for a sweet, acidic mixer; you can experiment with your own herb and spice combinations too!

Makes about 125ml

Cut a large grapefruit, skin and all, into fairly small chunks. Add a few

peppercorns then cover with sugar. Allow this to sit in a cool place for about a week or so, but check on it regularly; it might need a stir once in a while. Once the fruit has macerated with the sugar to create syrup, add about 50ml

white wine vinegar to the solution. Strain the peppercorns and peel the grapefruit, then bottle and refrigerate until ready to use. You can also dry the grapefruit peels in a low-heat oven then grind them to a powder and use them to make a grapefruit sugar for garnish.