Beetroot and Juniper Shrub
With no alcohol, this refreshing and tart mocktail is perfect for brunch. Fresh beet juice is key here— I recommend pressing it at home!
Prep time: Overnight
4 medium-large beetroots (peeled and chopped into small cubes)
7 Dried Juniper
½ tsp sea salt
100ml Willy’s ACV
Rosemarry and Thyme to garnish
Honey or sugar alternative (to taste)
- In a glass jar, add in your chopped beetroot, juniper, sugar and salt. Cover and leave in the fridge for at least 24 hours. I did a test with this and if you want this much earthier, leave in the fridge for up to one week before adding in your ACV.
- Add in your ACV after 24 hours (or longer) and stir/shake through and put back into the fridge for 48 hours.
- Place a fine-mesh strainer/sieve with a muslin cloth over a bowl and pour in the pulp.
- Let everything drain on its own. Do not press (as tempting as it is) through the strainer otherwise you’ll end up with the pulp and in the syrup.
- Pour your syrup into a glass jar (kilner is ideal) and store the shrub in the fridge for up to 1 month.
- To make your cocktail, simply place 50ml of your shrub into a glass and fill with a simple tonic and a few sprigs of rosemary or thyme. I also tried this with a gherkin and a little silver skin onion which was also lovely.