Blueberry & ginger shrub
- Ailsa Burt
Save recipe
Makes 200ml
Easy
Prep: 5 mins
Cook: 25 mins
plus cooling
0 reviews
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Transform seasonal blueberries into this refreshing summer shrub. Garnish your serving glasses with more blueberries, plus orange zest threaded onto a cocktail stick
Dairy-free
Egg-free
Gluten-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
90g caster sugar
-
300g blueberries
plus a few extra to serve
-
60g ginger
peeled and sliced into thin coins
-
4 tbsp apple cider vinegar
-
sparkling water
and pared orange zest, to serve
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Nutrition: Per serving
- kcal20
- fat0.5g
- saturates0.1g
- carbs5g
- sugars5g
- fibre0.2g
- protein0.1g
- salt0g
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Method
-
step 1
Tip the sugar and 60ml water into a saucepan and bring to a simmer. Once melted, stir in the blueberries and ginger and cook for 15-20 mins until the blueberries have completely broken down. Remove from the heat and leave to cool.
-
step 2
Stir in the vinegar and tip into a fine metal sieve set over a bowl. Let the juices drip through slowly for 15-20 mins, then discard the contents of the sieve. Will keep chilled for up to a week. To serve, drizzle 1 tbsp of the shrub over ice and top up with sparkling water. Garnish the glass with blueberries and pared orange zest threaded onto a cocktail stick, if you like.
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