"Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You'll need to start the syrup a day ahead."
"Put all the ingredients for the syrup in a saucepan, bring to a gentle simmer and leave to cook for five minutes, stirring so the sugar dissolves. Decant into a clean jar, seal and put in the fridge overnight. The next day, fine strain the syrup, ideally through a piece of muslin, into a second clean jar (or airtight container) and seal."
"It will keep for a week in the fridge, or a month in the freezer. To build the drink, measure the syrup and 0% gin into a shaker filled with ice, then shake until the shaker is cold to the touch. Strain into a tumbler filled with fresh ice, top with soda water and serve garnished with the rosemary. Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland"
Beetroot and sumac shrub uses lemon juice in the base syrup to balance the earthy sweetness of beetroot and the tartness of sumac. The syrup requires 100ml fresh beetroot juice, 100g caster sugar, 30g sumac and 100ml fresh lemon, simmered briefly then chilled overnight. Fine-strain through muslin before storing sealed; the syrup keeps for one week in the fridge or one month in the freezer. To make the drink, combine 50ml syrup with 25ml 0% gin, shake with ice, strain over fresh ice, top with soda and garnish with rosemary. The syrup also works well simply topped with soda water.
Read at www.theguardian.com
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