Stemming from the Arabic term ‘sharab’, meaning ‘to drink’, making a shrub preserves the flavours of in-season produce using sweeteners and vinegar. Using native botanical lemon balm replaces the bright, fresh qualities that might be missed through the exclusion of conventional fresh citrus. After a resting period, the concentrate produced is both sweet and sour, while encapsulating the flavour of the fruit/veg.
500g Garden Tomatoes
300g Local City Honey
300g Scottish Apple Cider Vinegar (I use Lockerbie Cider Vinegar producer Waulkmill)
100g dehydrated Lovage flowers
20g dehydrated Lemon Balm
Chop tomatoes into quarters to increase surface area, add all ingredients to a mason jar and stir to dissolve the honey. Leave for three days and then muddle the tomatoes. Allow to rest for 1-2weeks. Taste throughout the process.
Strain through muslin or other fine cloth when the desired acidity/balance is achieved. Aim for a light acidity with a balanced finish.
Produces approx. 700ml of concentrate.
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