Blood Orange and Cardamom Shrub
A delightful autumnal alcohol alternative.
Prep time: 10 mins
4 Blood Oranges (sliced)
12 cardamom pods (gently crushed)
70g brown sugar
70g granulated sugar
60ml Willy’s Apple Cider Vinegar
- In a clean jar, slice your blood oranges into quarters and then slice the quarters so you should end up with 8 slices per blood orange. Squeeze into the jar then place them in there.
- Add in your cardamom pods and give it a stir.
- Stir in your brown sugar and your granulated sugar and then add in your water.
- Put the lid on and shake and place in the fridge overnight.
- The following day stir in your cider vinegar and put back in the fridge for another day.
- To make your cocktail, 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 in the syrup. You may need to do this twice as with oranges you may get a little bit come through.
- Do not discard your pulp, keep it for popping on top of ice cream or spread on your toast. Very tasty!
- 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 a 4 tbsp of your orange shrub mixture and then a large ice cube on top followed by ginger tonic water or ginger beer.