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