Fruit Shrubs
Base Recipe
- 1 cup (220g/7¾ oz) caster (superfine) sugar
- 1 cup (250ml/8½ fl oz) water
- 500g (17½ oz) chopped fruit (see flavour combinations)
- 1 cup (250ml/8½ fl oz) apple cider vinegar
Strawberry and Rose
- 500g (17½ oz) hulled and chopped strawberries and
- ¼ teaspoon of rosewater to the sugar syrup
Raspberry and Rhubarb
- 250g (8¾ oz) chopped fresh raspberries
- 250g (8¾ oz) trimmed and chopped rhubarb
Watermelon and Mint
- 500g (17½ oz) peeled and chopped watermelon
- 4 sprigs of fresh mint
Lemon and Thyme
- 500g (17½ oz) lemon slices (from about 3 lemons)
- ½ bunch of lemon thyme
- Place the sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved. Add the fruit and bring to a low simmer.
- Simmer, for 10 minutes, stirring occasionally, until the syrup has taken on the colour of the fruit and the fruit looks ‘tired’. Stir in vinegar and set aside to cool completely.
- Strain fruity liquid, discarding solids, and pour into a clean jar. Cover and refrigerate for up to 2 weeks.
This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+
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Photography: Chris Court
© DONNA HAY GROUP
