Blackberry, thyme and lemon shrub
5 minutes, plus overnight infusing time
Preparation time
50 minutes
Cooking time
2 cups


500 g blackberries (about 3 cups)

330 g (1 ½ cups) white sugar

6 sprigs thyme

1 lemon, zested and juiced

185 ml (¾ cup) sherry vinegar

185 ml (¾ cup) water


  1. Combine the berries, sugar, thyme and lemon rind in a saucepan, cover with a lid. Place on low heat, induction setting 1, for 30 minutes to allow the juices to be released from the berries.
  2. Increase heat to medium, induction setting 5, and cook for 5 minutes. Add the lemon juice, vinegar and water and simmer for 5 minutes, or until mixture is almost boiling.
  3. Cover and set aside to 12 hours or overnight.
  4. Strain the syrup and pour into sterlised bottles.

Suggested uses

Pour 2 tbsp of the shrub in a glass, top with sparkling water and ice cubes.

Hints and tips

  • A shrub is a non-alcoholic syrup made of fruit juices, sugar and vinegar.
  • Sterilise the bottles using the sterilise function on Miele steam ovens. Alternatively steam the bottles upside down for 10 minutes at 100⁰C.


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