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)


  1. 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.  
  2. Add in your ACV after 24 hours (or longer) and stir/shake through and put back into the fridge for 48 hours.  
  3. Place a fine-mesh strainer/sieve with a muslin cloth over a bowl and pour in the pulp.
  1. 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. 
  2. Pour your syrup into a glass jar (kilner is ideal) and store the shrub in the fridge for up to 1 month.
  3. 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.

Beetroot and juniper shrub recipe