Yip I am officially shrub-mad! Since making the strawberry and sorrel shrub recently, I have been obsessed. For those of you who missed it, a shrub is basically a sweet and tangy fruit or vegetable syrup which is delicious with fizzy water or in cocktails. This tomato one is a bit more savoury and has a kick of chilli so I think it will also be awesome in salad dressings or a bloody mary.
In this scene: quilted mason jar and small milk bottle.
Green tomato, basil and honey shrub
400g green tomatoes (you could also use red tomatoes), quartered
1/2 cup firmly packed basil leaves
1 jalapeno, halved
1 tablespoon honey
1/2 cup raw sugar
apple cider vinegar to cover
Place the tomatoes, basil, jalapeno, honey and sugar in a clean jar. Crush with the end of a rolling pin or wooden spoon. Pour over enough vinegar to cover the veges. Seal and set aside in a cool, dark spot for one week. Strain the liquid into a clean bottle. Serve with fizzy water or in a cocktail.
Makes aprox. 2 cups
oOo The vinegar keeps the shrub shelf stable so there is no need to refrigerate it.
Seriously these are so easy to make, you don’t even need a recipe! I am finding that if I have any overly ripe fruit or veges left at the end of the week I pop them in a jar with sugar, crush them up and cover with vinegar. My latest one on the go is a really delicious combo of plums, raspberries, blueberries and lemon thyme. I used half red wine vinegar and half apple cider vinegar. It’s divine!
