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Watermelon and Basil Shrub

Addition 17

Watermelon and Basil Shrub


300 g Watermelon, deseeded and diced
125 g Caster sugar
100 ml White vinegar
20 Basil leaves


Fine sieve Sterilized glass jars with lid for storage


Remove the rind of the watermelon, deseed and roughly dice, 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 basil, 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.