Tomato Basil Shrub
A surprising savoury-sweet shrub that's absolutely delicious. The tomato provides sweetness while the basil adds freshness. Perfect for sophisticated mocktails or even as a salad dressing base.
- prepare
- Easy
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 ripe cherry tomatoes, halved
- 250g caster sugar
- 250g apple cider vinegar
- Large handful of fresh basil leaves (about 10-15 leaves)
- Pinch of sea salt
Instructions
- Prepare the tomatoes: Wash and halve the cherry tomatoes. For this shrub, riper tomatoes work best as they're naturally sweeter. Place them in a clean glass jar.
- Add sugar, vinegar and basil: Pour the sugar over the tomatoes. Tear the basil leaves and add them to the jar along with a small pinch of salt. Shake to combine.
- Macerate: Cover and leave at room temperature for 24 hours. The tomatoes will break down and release their juices, creating a beautiful pink syrup.
- Infuse: Cover and infuse for 3-5 days in the refrigerator, shaking daily. The basil flavour will develop and meld with the tomato. And the sugar will be fully dissolved.
- Strain and bottle: Strain through a fine-mesh sieve or cheesecloth, pressing gently on the solids. Discard the tomato skins and basil. Pour into a clean bottle
- Store: Refrigerate for up to 6 months
