How To Make A Blackberry Shrub | Glen And Friends Cooking

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Ah the shrub… also known as a drinking vinegar. Don’t let the name scare you away - this sweet, sour, fruit infused syrup is refreshing when mixed with soda water and killer when used in cocktails.
It takes a little time, but it’s well worth it.

Ingredients:
2 cup (500 mL) blackberries
1 cup (250 mL) sugar
¼ cup (60 mL) Raw unpasturised balsamic vinegar

Method:
In a 1.5L wide mouth Mason jar, muddle the berries with the sugar. Pour in the vinegar and shake.
let stand at room temp, for 7 days, shaking daily.
Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible.
The syrup can be kept in the fridge for 3-4 months.

Mix with some rum for a great cocktail, or just soda water for some patio sippin’

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