Summer fruit shrub syrups

Name: Summer fruit shrub syrups recipe
Yield: 2-3 cups per recipe
Ingredients: 500g grape tomatoes, halved; 220g caster sugar; 60g brown sugar; 20.00 ml coriander seeds, dry-roasted, crushed; 180ml red wine vinegar; 500g ripe strawberries, hulled, roughly chopped; 1/2 bunch basil, leaves and stems coarsely chopped; 250ml white wine vinegar; 500g ripe blackberries; 330g caster sugar; 1/2 bunch mint, leaves and stems coarsely chopped; 40.00 ml finely grated ginger; 250ml cider vinegar

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2-3 cups per recipe

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by Emma Knowles

Dec 01, 2022

"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!"

Tomato-coriander shrub syrup

500g grape tomatoes, halved
1 cup (220g) caster sugar
1/4 cup (60g) brown sugar
1 tbs coriander seeds, dry-roasted, crushed
3/4 cup (180ml) red wine vinegar

Strawberry-basil shrub syrup

500g ripe strawberries, hulled, roughly chopped
1/2 bunch basil, leaves and stems coarsely chopped
1 cup (250ml) white wine vinegar

Blackberry-mint and ginger shrub syrup

500g ripe blackberries
1 1/2 cups (330g) caster sugar
1/2 bunch mint, leaves and stems coarsely chopped
2 tbs finely grated ginger
1 cup (250ml) apple cider vinegar

Method

1.

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.
2.

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.

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