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Blackberry shrub cocktail recipe

1 rating

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
398kcal 20%
Fat
0g 0%
Saturates
0g 0%
Sugars
69g 77%
Salt
0g 0%

of the reference intake
Carbohydrate 69.5g Protein 0.7g Fibre 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.