Here’s a simple mandarin shrub recipe from our own homegrown fermentation guru and author of ‘Ferment’, Holly Davis.
Raw Mandarin Shrub Recipe*
*A shrub is an old-fashioned fermented fruit drink (used like a cordial).
- 660g (3 cups) of raw sugar
- 6 mandarins, peel only
- Zest of 1 lemon
- 750 ml (3 cups) mandarin juice
- 500 ml (2 cups) champagne vinegar or white wine vinegar
Combine the sugar and mandarin peel in a food processor or blender and blitz for 10 seconds, until the mixture is a rough pulp.
Pour into a bowl and add the lemon zest, mandarin juice and vinegar, stirring until the sugar has dissolved.
Cover with a clean tea towel and leave at room temperature to steep overnight.
The next day, strain the mixture through a fine mesh sieve, reserving the liquid. Decant the liquid into a sterilised glass bottle or jar, seal and refrigerate.
Makes approximately one litre (4 cups). The raw mandarin shrub recipe can be used immediately or wait three to four weeks to allow the flavours to mellow. It can be kept for up to 12 months or more.
Recipe: Adapted from the book ‘Ferment’ by Holly Davis (Murdoch Books 2017).
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