Raspberry Thyme Shrub Recipes

BLACKBERRY SHRUB

Steps:

• Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.

RAW RASPBERRY SHRUB

Steps:

• Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.
• The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.
• Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.

RASPBERRY THYME SHRUB

Steps:

• 1. In a medium bowl, combine the raspberries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days. 2. Combine the thyme and vinegar in a small nonreactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days. 3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the thyme. 4. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. Serve the shrub with soda water or make a cocktail with gin and garnish with a lemon wedge.