Olive Magazine
Three homemade shrubs in tumbler glasses on a white marble table

Homemade shrubs

Published: January 11, 2020 at 9:24 am
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  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Makes 450-600ml per recipe

These tangy fruit and vinegar syrups make a great non-alcoholic drink, when diluted with sparkling or tonic water. Choose from pomegranate and rosemary, grapefruit and cardamom, or pineapple flavour (all recipes below)

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Make these cooling shrubs for a summer garden party, then check out our blackcurrant cordial, ginger cordial, rhubarb cordial and more summer cordial recipes.

These batches of shrubs will keep in the fridge for up to a month.

Ingredients

Pomegranate and rosemary shrub

  • 300ml pomegranate juice (use 100% juice, not a juice drink)
  • 1 sprig, leaves picked and lightly bruised rosemary
  • 150g caster sugar
  • 150ml raw apple cider vinegar (with the mother)

Grapefruit and cardamom shrub

  • 1, peeled and roughly chopped grapefruit
  • 1, peeled and roughly chopped orange
  • 8, bruised cardamom pods
  • 200g caster sugar
  • 150ml raw apple cider vinegar (with the mother)

Pineapple shrub

  • 500g, cut into chunks pineapple
  • 200g caster sugar
  • 200ml raw apple cider vinegar (with the mother)

Method

  • STEP 1

    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.

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