A shrub is a classic very old fruit based vinegar syrup. It first appeared in the 17th century, but has made a reappearance due to the popularity of mixology, especially at home. It’s so easy to make and perfect when Victorian Strawberries are plentiful, highly perfumed and delicious. This shrub is sweet, tangy and super refreshing – perfect for a summer cocktail or mocktail.
Makes 1.25 litres
- 2 x 250 punnets Victorian Strawberries, washed
- 1 cup white sugar
- 2 cups cranberry juice
- 1/2 cup lime juice
- 1/2 apple cider vinegar
- Extra strawberries for serving
- Sprigs of mint
- Lime slices
- Discard the tops and dice the Victorian Strawberries and place them in a glass jar with the sugar and stir until the strawberries are coated in the sugar. Place in the fridge overnight, stir every so often. The ruby red juice come out and forms the most delicious syrup.
- Once all the sugar has naturally dissolved, strain all the juice into a jug and add the cranberry juice and fresh lime juice being sure to strain that also.
- Carefully pour into clean glass bottles and place in the fridge.
- When ready to serve, grab your favourite glasses, pour 30ml over ice and add chilled sparkling water and garnish with lime slices and fresh mint.
- If you want to lush up the festive vibe, add a dash of vodka.
The left over strawberry pulp can be brought to the boil with 2 tablespoons of the syrup and cooled then stirred through natural yoghurt or poured over ice cream.