Blackberry Shrub
Ingredients
500g Ripe blackberries
500g Caster sugar
500g Cider vinegar
Equipment
Large bowl
Potato masher
Muslin cloth
Jar or bottle (sterilised)
Method
Thoroughly wash the blackberries and place in a bowl.
Lightly crush with a potato masher to start extracting the juices.
Pour the sugar over and stir.
Cover the bowl with cling film and place in the fridge for 48 hours, stirring every 12 hours to dissolve all the sugar.
When ready the fruit should be swimming in a glistening syrup; drain the syrup and save the fruit for a dessert if desired.
Pass the syrup through muslin cloth or a very fine sieve into a sterilised jar or bottle.
Stir the vinegar into strained the syrup using a sterilised spoon.
Cover and leave for at least 72 hours before tasting.