Raspberry Shrub.
Shrubs are making a comeback! the craft cocktail movement is gaining in popularity a move away from artificial ingredients and toward seasonal ingredients is increasing. It was all about preserving the fruit here is how you can make yours. It’s a delightful option for an alcohol free cocktail too.
Ingredients:
400g raspberries
200g sugar
400g raspberry vinegar or apple cider vinegar
Method:
In a large bowl combine the sugar and berries and mix well. Cover and pop into the fridge for 24 hours.
The next day remove from the fridge and mix the resulting syrup with both the vinegar Place in a clean glass jar and leave for a week before straining off the fruit solids. Place the shrub in a sealed glass jar and store in the fridge. It will last unopened for 12 months.
Raspberry Vinegar.
Vinegar doesn’t always need to be apple flavoured why not break the mould and try making some fruit vinegar.
Ingredients:
470g raspberries or any fruit.
450ml white wine vinegar
150g sugar
Pop your raspberries in a stainless steel or glass bowl and crush them lightly with a fork. Pour in the white wine vinegar, stir then cover with a clean cloth and let it sit at room temperature for 4-5 days, stirring occasionally. Pour 100g of the liquid into a stainless steel saucepan and add your sugar. Bring to the boil and reduce to a simmer for around 10 minutes. Scrape off any foam that comes up the sides. Leave to cool. Then add to the rest of the mixture. Strain off the fruit solids and pour into sterilised bottles and store in a cool dark place. Do not use for at least 6 weeks. When bottling you can add extra flavours for example I added some bay leaves to ours to create a better depth of flavour.
