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.