Raspberry & Rose Shrub
Raspberry and Rose Shrub with apple cider vinegar (ACV) is a refreshing drink made with Live Original ACV.
Serves
6 people
Prep time
130 minutes
Ingedients
-
250g raspberries
-
200g caster sugar
-
200ml Willy’s Original Apple Cider Vinegar
-
100ml water
-
1 cup dried rose petals
Method
In a saucepan, heat sugar and water over medium heat until sugar dissolves.
Add raspberries, gently crush with a masher, and simmer until soft.
Stir in rose petals and cook gently until the mixture is sticky and syrupy.
Add Willy’s ACV, stir for 2 minutes, then remove from heat.
Cool for 2 hours to allow the rose petals to infuse.
Strain through a muslin-lined sieve into a bowl. (Do not press pulp.)
Save the leftover pulp to use as a spread or dessert topping.
Pour syrup into a sterilised glass jar and refrigerate for up to 1 month.
To serve as a cocktail: Add 3–4 tbsp of shrub syrup to a glass, top with tonic or pink lemonade, and garnish with raspberries and rose petals.
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