The Simple Things

Strawberry and mint shrub

This old-fashioned thirst quencher harks back to ancient times, but still tastes as fresh as a daisy.


Makes approx. 450ml

250g strawberri­es, hulled and quartered

12 mint leaves

250g sugar

200ml white wine vinegar

1 Place the strawberri­es, mint and sugar in a bowl, stir, cover and set aside for 8 hrs, ideally overnight.

After this time the sugar should have dissolved to form a syrup. If the sugar hasn’t quite dissolved, stir the mixture until the grains have disappeare­d.

2 Place the mixture in a sieve over a bowl to separate the syrup from the pulp. You can help this along by using the back of a spoon to push the pulp against the sieve. This should yield around 250ml of syrup.

3 Pour the syrup and vinegar into a sterilised jar, seal, and shake to mix. To use, treat as a cordial, topping up with your choice of still or sparkling water. Cook’s note: Store the shrub in the fridge and it'll keep for up to 6 months.

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