Your Collection

Your shopping cart is currently empty

Shop Now


Apricot, Mint and Vanilla Shrub

Addition 16

Apricot, Mint and Vanilla Shrub


200 g Apricots, pitted and diced
100 g Caster sugar
80 ml Apple cider vinegar
2 sprigs Mint
2 cm Vanilla pod, halved


Fine sieve Sterilized glass jars with lid for storage


Wash, pit and roughly dice the apricots, place into a glass jar. Lightly crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar, mint and vanilla, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.