Blueberry & ginger shrub

Transform seasonal blueberries into this refreshing summer shrub. Garnish your serving glasses with more blueberries, plus orange zest threaded onto a concoction stick

Prep:5 mins
Cook:25 mins
plus cooling

Easy

Nutrition per serving

kcal 20
fat 0.5g
saturates 0.1g
carbs 5g
sugars 0g
fibre 0.2g
protein 0.1g
salt 0g

Ingredients

90g caster sugar
300g blueberries , plus a few extra to serve
60g ginger , peeled and sliced into thin coins
4 tbsp apple cider vinegar
sparkling water and pared orange zest, to serve

Method

Tip the sugar and 60ml water into a saucepan and bring to a simmer. Once melted, stir in the blueberries and ginger and cook for 15-20 mins until the blueberries have completely broken down. Remove from the heat and leave to cool.
Stir in the vinegar and tip into a fine metal sieve set over a bowl. Let the juices drip through slowly for 15-20 mins, then discard the contents of the sieve. Will keep chilled for up to a week. To serve, drizzle 1 tbsp of the shrub over ice and top up with sparkling water. Garnish the glass with blueberries and pared orange zest threaded onto a cocktail stick, if you like.