A shrub is a fruit syrup preserved with vinegar and sugar. It’s usually mixed with fizz for a tart, tangy drink. Makes enough for eight or so servings.
400ml each by volume ripe plums, red-wine vinegar and sugar (or 200ml sugar for a less sweet syrup)
Ginger ale, to top
Sterilise a Kilner or large jam jar. Stone the plums, cut into eighths and add to the jar. Pour over the vinegar, seal and leave for two to three days. Strain into a non-reactive saucepan, add the sugar, bring to a boil and simmer to dissolve. Pour back into the jar, leave to cool, seal and store in the fridge: it will keep just about indefinitely.
Put plenty of ice in a tall glass, add some syrup (think undiluted cordial) and top with ginger ale.
• Claire Thomson is author of The Five O’Clock Apron (Ebury, £20), and co-creator of the theatrical food experience The Little Table Of Delights in Bath and London this autumn.
