- Put the blood orange zest, granulated sugar, cardamom pods and 250ml water in a saucepan. Bring to the boil, then reduce to a simmer for 20 mins or until thickened. Remove from the heat and stir in the blood orange juice and white wine vinegar; set aside to cool completely.
- Strain through a sieve into a sterilised bottle*, discarding the flavourings, or for extra flavour, chill overnight before straining.
- The shrub will keep in the fridge for up to 1 month. Add 2 tbsp shrub to a glass with ice and top up with still or sparkling water. Add a blood orange slice, if you like.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Good to know: A shrub is a fermented non-alcoholic syrup made with vinegar, fruit and sugar.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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