Tomato and Peach Shrub
Shrubs are a rather old fashioned acidulated beverage that is making a strong come back in mixology circles. Originally a shrub was used to preserve fruit syrups through the addition of vinegar. These day’s shrubs make great mixers for both mocktails and cocktails.
Makes 500 ml.
250 g diced peach (about 2-3 peaches depending on their size)
300 g diced tomato (about 3 depending on their size)
3/4 cup caster sugar
¼ to ½ cup water
¼ cup to ½ cup white wine vinegar
Chop tomatoes and peach. Put into a bowl or jug and sprinkle with sugar. Using a food processor or hand blender, blend until smooth.
Pour into a saucepan over very low heat, stirring to dissolve sugar. Add in the ¼ cup of water and keep stirring. Bring to a gentle simmer. Then turn off heat and allow to cool and for flavours to infuse. Check consistency and add more water if needed.
Let the mixture cool and then either pour through a fine mesh sieve or a sieve lined with muslin. Add vinegar. Taste.
Pour into sterilised jars and cap.
You can keep this in the fridge for up to 2 weeks. Otherwise you can heat process for 15 minutes to extend the shelf life for 1 year.
To make a virgin cocktail.
Fill a glass with ice. Pour over 80 ml of the shrub, add a fennel flower and top with sparkling water.
You could also add 30 ml of vodka, gin or white rum.