Melon, Ginger & Mint Shrub

With temperatures rising and days getting longer, the pressing question is not so much what should we eat, but rather what should we drink!

Looking for something refreshing that isn’t too sweet? This Melon, Ginger & Mint Shrub might just be the answer to your thirst quenching needs. Lightly tart and a little fizzy, it has quickly become one of my favourite warm weather beverages.

Originally used to preserve fruits, this age-old drink is simply made by combining ripe fruit, vinegar, and a sweetener. There is no right or wrong way to make a shrub, simply choose the method that suits you - cold-pressed or the hot process. I like to use the cold method that helps preserve the fruits fresh flavours and vibrant colours - it only requires a bit of patience. Simply chop the fruit up and leave to macerate overnight with the honey and ginger. Strain the fruit, stir-in the mint leaves and vinegar and let it sit another 24h before enjoying with some crushed ice and sparkling water.

Version Française - Shrub au Melon, Gingembre et Menthe

450g of ripe cantaloupe melon, peeled

5 sprigs of fresh mint

110ml of liquid honey*

3 teaspoons of ginger, freshly grated

180ml of apple cider vinegar

Chop the melon into small chunks and mash in a medium-sized bowl or glass container.

Wash and dry the mint leaves and roughly chop them.

Add the mint, freshly grated ginger and honey into container with the melon. Stir to combine.

Cover the container and refrigerate overnight (at least 24h) to release the juices from the fruit.

Set a fine-mesh strainer over a bowl and pour the fruit mixture into the strainer in stages and let it drain. Press the fruit to remove as much liquid as possible.

Pour the vinegar over the fruit in the sieve to rinse any undissolved sugar into the syrup and press the fruit once more.

Set the fruit solids aside.**

Pour the liquid through a funnel into a clean glass bottle, seal and shake vigorously.

Refrigerate for at least a day or up to a week, shaking periodically, before using.

Serve with sparkling water and crushed ice. A good ratio is 1 part syrup to 4 parts sparkling water. Feel free to adjust to taste.

Shrub can be stored for several months to a year in the refrigerator.

Notes: *You can sub. the honey for maple syrup or unrefined sugar for a vegan alternative.

**Save and use the leftover fruit solids as an ice cream topping, stir it into your smoothie, add it on top of your morning porridge or include it into your baked goods - crumbles, tarts, etc.