Three homemade shrubs in tumbler glasses on a white marble table

Homemade shrubs

  • makes 450-600ml per recipe
  • Easy

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

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Ingredients

Pomegranate and rosemary shrub

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

Grapefruit and cardamom shrub

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

Pineapple shrub

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

Method

For the pomegranate and rosemary shrub

  • 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.

For the grapefruit and cardamom shrub

  • Step 1

    Blitz the grapefruit and orange in a food processor to a purée, then pour into a pan along with the cardamom and sugar. Gently heat, stirring, until the sugar has dissolved. Take off the heat and pass the mixture through a fine sieve. Stir in the vinegar. Cool and decant into sterilised bottles. Serve with sparkling or tonic water and lots of ice.

For the pineapple shrub

  • Step 1

    Blitz the pineapple in a food processor to a purée, then pour into a pan along with the sugar. Gently heat, stirring, until the sugar has dissolved. Take off the heat and pass the mixture through a fine sieve. Stir in the vinegar. Cool and decant into sterilised bottles. Serve with sparkling or tonic water and lots of ice.

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