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Blood orange and cardamom shrub recipe

1 rating

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
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 blood oranges, zest and juice (you'll need 300ml)
100g granulated sugar
15 cardamom pods, lightly crushed
3 tbsp white wine vinegar

Each serving contains

Energy
155kj
37kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
8g 9%
Salt
trace 0%

of the reference intake
Carbohydrate 8.7g Protein 0.2g Fibre 0.1g

Method

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.

*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.

Good to know: A shrub is a fermented non-alcoholic syrup made with vinegar, fruit and sugar.

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.

See more Drinks recipes