Friday 22 July 2016

STRAWBERRY SHRUB



It might be a very English thing to do, to talk about the weather and carry on with your business as usual, for the joy of airlines and online accommodation marketplaces, when a few selected bearers of darkness come find you and knock at your door; but I'm working on it, and truth is I've only been here a couple of weeks; and in fact, just one week in this country where seasons are a thing and I've learned more about the weather and seasonal produce than in five years on an island of potatoes and plantain; and it turns out that strawberries are still in season in this one Italian region up North, and so one shopping expedition later, I find myself mixing syrups and vinegars like in a puerile version of a clandestine brewery in the prohibition era; and between country #25 and surgery and country #26, here's my new delicious fruity summery drink of choice.



STRAWBERRY SHRUB



Adapted from Chickpea Magazine - Fall 2014
Makes about 1 litre


400g (1 ½ cups) chopped strawberries
300g (1 ½ cups) caster sugar
360ml (1 ½ cups) cider vinegar

In a large bowl, combine chopped strawberries and sugar and mix well. Cover with cling film and place in the fridge for 24 hours for the fruit to release its juice. After 24 hours, strain the syrup into a bowl, setting the strawberries aside. Add vinegar to the syrup and transfer into a jar.

Serve 1 shrub : 4-5 tonic water or water, and a bit of ice.


Notes: Happy days. You can substitute strawberries for any fruit available in this season or another. Same quantity! 

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