Blackberry shrub cocktail recipe
Not only does this cocktail look deliciously summery – it tastes it too! A sweet medley of juicy blackberries, caster sugar, vodka and mint makes for an exotic yet sophisticated mix that you’ll love all summer long.
See method- Makes 4 drinks
- 10 mins to prepare, plus 2-8 hrs marinating
- 398 calories / serving
- Dairy-free
Ingredients
- 1 x 300g punnet blackberries
- 250g caster sugar
- 75ml white wine vinegar
- 250ml vodka
- 4 mint sprigs
- soda water
Each serving contains
- Energy
- 1680kJ 398.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 69g
of the Reference intake
Carbohydrate 69.5gProtein 0.7gFibre 0.0g
Method
- In a bowl, mix and slightly crush 250g of the blackberries with the caster sugar and leave to marinate for a minimum of 2 hrs and a maximum of 8 hrs, stirring occasionally. When the fruit has softened completely, sieve the mixture to extract the sweetened juice. You should have about 120ml of liquid. Mix this with the vinegar, adding it gradually and tasting to create a tart but not sour syrup.
- Put the mint and the remaining 50g of blackberries in a large jug and stir to combine. Add ice, pour over the syrup and the vodka and top with soda water. Mix well and serve. You can keep any remaining syrup for up to 1 week.
