Pre batched spiced blackberry shrub recipe

Makes: approx. 1 litre

Prep: 3 days

Cook: 5 minutes

Equipment: Pan, Sieve, bottles

What You’ll Need:

• 600g blackberries
• 4 orange peel strips
• 1/2 tsp ground cinnamon
• 1/8 tsp chilli flakes
• 1 bay leaf
• 1/2 orange juice
• 250g caster sugar
• 250ml raw apple cider vinegar

What To Do:

• Gently wash the blackberries and place into a large clean jar and add the caster sugar, the spices and the orange juice.
• Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 3-4 days until the sugar has dissolved.
• Once the fruit has macerated after a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit.
• Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon.
• Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a cleaner liquid.
• Pour the shrub into a bottle, seal, label and store in the fridge.
• Keeps in the fridge for up to 4 months.

The cocktail serve

Makes: x2

Serve: Tall glass 310ml, paper straw

Equipment: Cocktail shaker

Prep: 5 minutes

What You’ll Need:

• 100ml Gordon’s Sloe Gin [ 2.5 units]
• 100ml spiced blackberry shrub
• 50ml lemon juice
• Lots of ice cubes
• Soda water
• Cinnamon sticks & orange peel (optional)

What To Do:

• In a shaker add the gin, shrub, lemon juice and some ice. Shake for at least 1 minute.
• Strain into 2 tall glasses filled with ice and top with soda water.
• Garnish with cinnamon sticks & orange peel and a paper straw