Doris Plum Shrub

A classic, fruity shrub that's sweet, tart, and beautifully deep in colour. Perfect for summer gatherings or Christmas celebrations.

Del Holland
  • prepare
  • Easy
Fruit shrubs, also known as drinking vinegars, are a brilliant way to preserve seasonal fruit and create sophisticated, complex drinks for entertaining.
Caption:Fruit shrubs, also known as drinking vinegars, are a brilliant way to preserve seasonal fruit and create sophisticated, complex drinks for entertaining.Photo credit:ADELE HOLLAND PHOTOGRAPHY

Fruit shrubs, also known as drinking vinegars, are a brilliant way to preserve seasonal fruit and create sophisticated, complex drinks for entertaining. This old-fashioned preservation method combines fruit, sugar, and vinegar in equal parts to create a sweet-tart syrup that's perfect for mixing with sparkling water, adding to cocktails, or creating impressive mocktails. The beauty of shrubs is their simplicity and versatility. You can use whatever fruit is in season or needs using up, pair it with herbs or spices, and create your own signature flavours

Ingredients

  • 250g Doris plums (or any plums), halved and pitted
  • 250g caster sugar
  • 250g apple cider vinegar (with mother if possible, but regular works fine)
  • Apple Pie Shrub

Instructions

  1. Prepare the fruit: Wash the plums, halve them, and remove the pits. Cut into quarters if they're large. Place them in a clean glass jar.
  2. Add sugar and vinegar: Pour the sugar over the plums and give the jar a good shake to distribute. The sugar will start drawing out the juices from the fruit. Add in your apple cider vinegar.
  3. Macerate: Cover the jar and leave at room temperature for 24-48 hours, shaking occasionally. You'll notice the fruit releases its juices and the sugar begins to dissolve.
  4. Infuse: Cover and leave to infuse at room temperature or in the fridge for 3-7 days. The longer it sits, the more developed the flavour becomes. Shake or stir daily.
  5. Strain and bottle: After 3-7 days, strain the shrub through a fine-mesh sieve or cheesecloth, pressing on the fruit to extract all the liquid. Discard the fruit solids or compost them. Pour the shrub into a clean bottle.
  6. Store: Keep refrigerated for up to 6 months. The vinegar acts as a preservative, so shrubs have excellent keeping qualities.

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