Strawberry and Basil Shrub

Shrubs or drinking vinegars make delicious summer beverages, perfect for cocktails or as an alternative to cordial. They're also a great way for using up excess fruit or herbs from your garden.

Recipe by Jaimee Edwards


  • 2 punnets or 500g strawberries
  • 3/4 cup caster sugar
  • ½ to ¾ cup water
  • 1 handful basil leaves chopped
  • ¼ cup to ½ cup apple cider vinegar


Wash, hull and chop strawberries. Put into a bowl and sprinkle with sugar and the basil leaves. Muddle or crush with hands or rolling pin.

Pour into a saucepan over very low heat, stirring to dissolve sugar. Add half cup of water and keep stirring. Bring to a gentle simmer. Allow the strawberries to soften. Then turn off heat and allow to cool and for flavours to infuse.

Once at room temperature.  Line a colander with muslin and put over a large jug or pot. Then pour in strawberry mixture and press through to extract as much juice as possible. Add vinegar. Taste

Pour into sterilised jars and cap.You can keep this in the fridge for up to 2 weeks.


To serve

Fill a glass with ice. Pour over 80 ml of the shrub, top with sparkling water and garnish with strips of basil. 

You could also add 30 ml of vodka, gin or white rum if you want a refreshing cocktail