SUMMER FRUIT SHRUB SYRUPS
MAKES 2-3 CUPS PER RECIPE
Here you’ll find three different variations on a classic shrub syrup. Try your hand at one or all of the flavour combinations, or feel free to experiment with other fruits, herbs and spices – the method will remain the same, regardless of your ingredients! Begin these recipes at least 4-5 days ahead. You’ll need 3 x 1 cup (250ml) sterilised bottles with airtight lids per recipe.
TOMATO-CORIANDER SHRUB SYRUP
500g grape tomatoes, halved
1 cup (220g) caster sugar
¼ cup (60g) brown sugar
1 tbs coriander seeds, dry-roasted, crushed
¾ cup (180ml) red wine vinegar
STRAWBERRY-BASIL SHRUB SYRUP
500g ripe strawberries, hulled, roughly chopped
1½ cups (330g) caster sugar
½ bunch basil, leaves and stems coarsely chopped
1 cup (250ml) white wine vinegar
BLACKBERRY-MINT & GINGER SHRUB SYRUP
500g ripe blackberries
1½ cups (330g) caster sugar
½ bunch mint, leaves and stems coarsely chopped
2 tbs finely grated ginger
1 cup (250ml) apple cider vinegar
Combine the fruit, sugar, herbs and spices in a large bowl and gently crush with a pestle or the end of a rolling pin to help release the fruit’s juices. Transfer to a large airtight container and refrigerate for 24-48 hours, stirring once or twice – the fruit should be bathed in syrup.
Add vinegar to the fruit mixture, stir to combine and refrigerate for a further 3-5 days. The mixture will be more intensely fruit-flavoured the longer you leave it, and the vinegar will also mellow. Strain through a fine sieve and transfer to a sterile jar or bottle. Seal and refrigerate for up to 2 months.
RASPBERRY BUNDT WITH PASSIONFRUIT SYRUP
SERVES 8-10
You’ll need a
