TTraditionally, shrubs are made with vinegar, but for this we use lemon juice to add a bright sharpness to the base syrup, as it balances the earthy sweetness of the beets and sumac. The 0% gin brings some botanical notes to the proceedings, but the syrup also works great just topped with soda water. You will need to start drinking the next day.
Beetroot and sumac bush
serves 1
For beetroot and sumac drink
100 ml Fresh beetroot juice
100 grams Fine sugar
30 grams of sumac
100 ml Fresh lemon
For the shrub
50 ml beetroot and sumac syrup (See above and method)
25 ml 0% gin – We use Gordon Dry 00
soda wateraccording to taste
1 sprig of rosemaryto decorate
Place all the syrup ingredients in a saucepan, bring to a simmer and simmer for five minutes, stirring until the sugar dissolves. Pour the mixture into a clean bowl, then close it and place it in the refrigerator overnight. The next day, filter the syrup well, through a piece of gauze, into a second clean bowl (or airtight container) and seal. It can be kept for a week in the refrigerator, or a month in the freezer.
To prepare the drink, measure the syrup and 0% gin into a shaker filled with ice, then shake until the shaker is cool to the touch. Strain into a glass filled with fresh ice, add soda water, and serve garnished with rosemary.
Connor Wilson, Head Chef, The Kirkstyle InnSlugford, Northumberland
