A very adult twist on the usual mocktail, tart and sweet with a hint of fizz and full of anti-inflammatory proanthocyanidins for a boost of vitality.
For 4 Serving(s)
|150 grams fresh or frozen blueberries (if frozen warm to room temperature)|
|200 grams pure honey|
|250 ml white vinegar|
|1 litre soda water or mineral water|
|1 star fruit for decoration|
|mint leaves for decoration|
Southern Shrub Directions
Put blueberries in a large heatproof jar
In a heavy bottomed saucepan bring honey and vinegar to a boil and stir to mix all the ingredients
Pour the mixture over the berries and squash them down with a potato masher or fork (whatever fits in the jar) to squeeze the juice out of the berries.
Seal the glass jar and store in a cool place for 3 days
Strain the mixture through muslin or fine cheesecloth into a clear jar, chill in the fridge for a week so the vinegar taste has mellowed
When ready to serve add ice to a tall glass, fill the glass with 1/3 of the blueberry juice and gently top with sparkling water for a two tone effect
Garnish with a thick slice of star fruit on the side of the glass and a mint leaf on the top.
Recipe needs to be made a week in advance.