Blood orange and cardamom shrub recipe
Created by The Tesco Recipes team
Ever considered a vinegar-based drink? You’ll have to trust us on this one and give our blood orange and cardamom shrub recipe a go. Add a dash to sparkling water for an on-trend refresher.
See method- Makes 450ml (15 servings)
- Takes 35 mins plus cooling
- 37 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 4 blood oranges, zest and juice (you'll need 300ml)
- 100g granulated sugar
- 15 cardamom pods, lightly crushed
- 3 tbsp white wine vinegar
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Shop ingredientsEach serving contains
- Energy
- 155kJ 37.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.7gProtein 0.2gFibre 0.1g
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- Put the blood orange zest, granulated sugar, cardamom pods and 250ml water in a saucepan. Bring to the boil, then reduce to a simmer for 20 mins or until thickened. Remove from the heat and stir in the blood orange juice and white wine vinegar; set aside to cool completely.
- Strain through a sieve into a sterilised bottle*, discarding the flavourings, or for extra flavour, chill overnight before straining.
- The shrub will keep in the fridge for up to 1 month. Add 2 tbsp shrub to a glass with ice and top up with still or sparkling water. Add a blood orange slice, if you like.
- A shrub is a fermented non-alcoholic syrup made with vinegar, fruit and sugar.
- See more Drinks recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
