Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
This apricot and lavender shrub is delightful in summer — fruity and sweet, with a welcome dash of sour. If fruit is good enough for jam, it’s good enough for a shrub — just peel, destone or prep as needed.
The recipe is simple, with a 2-1-1 ratio (fruit-sugar-vinegar). It is done over two days, but the hands-on time is minimal. Scale the quantities up if you wish to preserve some for later months. (Imagine the fresh taste of apricots in midwinter!)
Makes: 750ml (depending on the juiciness of your fruit)
EQUIPMENT: sieve; muslin cloth; sterilised jars or bottles
- 4 cups chopped and destoned apricots/prepared fruit
- 2 cups apple cider vinegar/light vinegar
- 2 cups white sugar
- 1 fresh English lavender flower head/1 tsp herbs or spices (optional)
Put all of the ingredients into a large non-reactive saucepan (stainless steel, glass or ceramic), and bring to the boil, then simmer for 5 minutes (or 10 minutes for firmer fruits), stirring to dissolve the sugar.
Take the saucepan off the heat, pop the saucepan lid on, and leave for the flavours to infuse, preferably overnight. (If the weather is very hot, allow it to cool to room temperature and refrigerate.)
The next morning, strain through a lined sieve, reserving the fruity mash for delicious sour desserts, to spoon over pancakes, or as a base to make chutney.
Pour the shrub (the strained liquid) into bottles and jars, and put in the fridge, where it will keep for up to 2 weeks.
If preserving, return the strained shrub to a saucepan and pop on the stove. Bring to the boil, then pour into hot, sterilised jars and bottles.
TO SERVE: Add ice to a pitcher or a glass, add a splash of the shrub, and dilute with soda water, to taste. I keep it light and mellow. Maybe, just maybe, you can add a splash of gin or another favourite spirit.
PLAY: Be as adventurous as you wish when creating shrubs, working with seasonal fruits and your favourite flavours. Play with using homemade, infused or wine vinegars (for example, apple, balsamic, champagne, elderflower or white wine vinegar).
SOME OF MY FAVE COMBOS ARE:
- Cherry and wild thyme
- Elderberry and orange zest
- Feijoa and vanilla
- Peach and rosemary
- Pear and ginger
- Plum and cardamom
- Wild blackberry and sage
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