- APPLE CIDER VINEGAR
Sometimes termed a ‘drinking vinegar’ a shrub is typically made with equal parts sugar, vinegar and fruit. Once well infused and full of flavour, it makes for the most delicious, non-alcoholic drink when diluted with sparkling water and lots of ice.
We make ours with organic apple cider vinegar meaning that a well-made blackberry shrub cocktail can offer a spectrum of health benefits too.
So give it a go, and if blackberries are not to hand, try using damsons, plums or late fruiting raspberries instead.
Book on to one of our Ferments To Eat & Drink half-day course to learn more recipes like this.
Start by weighing the blackberries, then weigh out equal measures of vinegar and sugar. Mix the sugar and fruit together and muddle slightly, lightly breaking the fruit as you go. Leave in the fridge overnight.
The following day add the vinegar and stir. Leave for another night in the fridge before straining.
Sterilise your chosen bottle and lid in the oven or in a pan of boiling water. Strain the liquid through a sieve lined with muslin and pour into your bottle. Store until ready to use – if tightly sealed in a well sterilised vessel it should keep in a cool, dark place for up to 6 months.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.