Drinks & Juicing
Mulled Clementine, Apple & Rosemary Shrub
A shrub is a sweetened fruit vinegar cordial that can be lengthened into a refreshing drink or used neat as a mixer in cocktails or mocktails. The sharp, sweet and sour taste is reminiscent of tonic water, or fermented and fortified drinks like kombucha, kvass or natural wines. The mulling spices, zest and rosemary in this recipe add character and fragrance for the festive season.
Cook's notes
Make sure your jar and bottles are properly clean before use. Lots of hot, soapy water and a good rinse, followed by drying out in a low oven (140°C/Gas 1) for 10-15 mins, or a trip through a very hot dishwasher cycle. If you use a tea towel to strain and squeeze, make sure it is free from any strong laundry fragrances, as they will taint the drink. It is worth rinsing with boiling water first.
Ingredients
- 3 apples
- 500g clementines
- 2cm piece of ginger
- 1 rosemary stalk
- 200ml cider vinegar
- ½ cinnamon stick
- 2 star anise
- ½ tsp cardamon pods, prised open to reveal the seeds
- 5 cloves
- 180g caster sugar
- 1 litre sterile, lidded glass jar
- square of muslin cloth or clean tea towel
- 500ml sterile glass bottle – optional
Method
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Step 1
Coarsely grate the apples, skins and all. Peel the clementines, reserving the peel from one. Roughly chop the peeled clementines, making sure you retain all the juice; this is easier if you give them a couple of pulses in a blender or processor, if you have one. Finely shred the peel you reserved.
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Step 2
Peel and thinly slice the ginger. Take the rosemary stalk and give it a bit of a bash – a rolling pin or pestle will do the job. This helps it to release its flavour more easily.
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Step 3
Pop the apples and clementines into the clean lidded jar, along with the shredded peel, bashed rosemary and sliced ginger. Pour in the vinegar. Ideally it should cover the fruit; if not, press the fruit below the surface as best you can. Leave in the fridge for 2 days to macerate.
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Step 4
When ready, place a sieve above a saucepan and line it with the muslin or tea towel. Strain the fruit vinegar through the sieve, gathering up the cloth and squeezing out as much liquid as you can from the fruit at the end.
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Step 5
Pop the pan onto a gentle heat and add the spices. Bring the liquid up to a simmer. Stir in one third of the sugar, simmer and stir until completely dissolved. Add another third and do the same, before adding the final third and making sure it is all fully dissolved.
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Step 6
Leave to cool for 15 mins before straining the liquid back through the sieve and cloth into the cleaned glass jar – if you would rather decant into a snug-fitting bottle, now is the time to do so. Leave to cool, then store in the fridge for up to 6 weeks. Discard if you see any signs of mould on the surface.
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Step 7
To serve, shake well and mix with 1 part shrub to 4-5 parts water or soda, and plenty of ice, for a refreshing drink. It also works neat as a mixer alongside rum, bourbon, vodka or gin. Avoid mixing with other high citrus drinks and juices, as the vinegar is already sharp enough. Garnish with a small sprig of rosemary and a curl of clementine zest. Have a play; we’d love to hear about any of your cocktail creations!