This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This time its a type of syrup called a fruit shrub, which is a concentrated syrup with a vinegar base. It’s used as a mixer in cocktails or with ice & soda. It was popular during the American colonial era, and it’s making a come back with the recent interest in mixology. On a hot day it’s very refreshing served with soda, ice and extra fruit.

This recipe has a cold brew method where the ingredients are left to sit to concentrate the fruity flavour. Some fruit, like rhubarb require cooking with the sugar first. Jen tends to use the cold brew method when she can, as it produces a fresher flavour. You could also experiment using different types of sugar, matching it to the type of fruit.

In this recipe Jen used boysenberries, but raspberries, blackberries, strawberries, logan berries will all work well, in fact you can use just about any fruit to make a shrub. Try stone fruit, rhubarb, apples, pears, and even cucumber. Pair them with herbs/spices such as Pear & Ginger, or Strawberry & Basil for a fantastic base in a cocktail.

Enjoy!

BERRY SHRUB

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

300 - 500 g fresh berries
300 g sugar 
300 ml apple cider vinegar
Aromatics - such as orange or lemon peel, herbs, whole spices etc

METHOD

Mix the berries with the sugar, crushing with your hands slightly to release the juices. Leave to macerate for half an hour or so.

Add vinegar and mix well. Pour into a large clean jar and let the flavours develop for 3 - 5 days in the fridge. Strain out the fruit (optional), and keep the shrub in a bottle in the fridge ready to use all summer.

Serve with soda, citrus fruit, mint and ice or in a cocktail with your favourite spirit.