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Blackberry and Blueberry Shrub

Addition 13

Blackberry and Blueberry Shrub


125 g Blackberries, halved
125 g Blueberries, halved
250 g Caster sugar
200 ml Red wine vinegar


Fine sieve Sterilized glass jars with lid for storage


Wash the berries and 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, 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.