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Aspall Cyder - Cider and Vinegar

Parsnip, Rosemary & Cracked Pepper Shrub


Serves
Makes 750-800ml

Preparation
10 minutes

Cooking time
35 minutes


Teasing out their sweetness by part roasting the parsnips gives a great foundation for this shrub. Infusing them in organic cyder vinegar with rosemary and cracked black paper then lends a savouriness that is deceptively moreish.
  1. Par roast the parsnips until they just start to cook and caramelise
  2. Transfer to a saucepan, add chopped rosemary, cracked black peppercorns and vinegar Warm through gently – do not boil
  3. Transfer to airtight container and store in a cool dark place Macerate
  4. Leave to infuse for minimum 5 days – the longer the better; 2-3 weeks is ideal for this shrub
  5. After suitable infusion, strain contents through sieve into a saucepan
  6. Gently warm and add half the sugar – add more to taste if required Strain through muslin if preferred
  7. This recipe should make 750-800ml of shrub - decant in to sterilised bottle and store in fridge. The shrub should store for 6-8 weeks
  8. To serve: Shake before serving. Use a rocks glass(min 9oz ideally) filled with ice, add 40ml shrub and top up with sparkling water or soda and a sprig of rosemary to garnish.

Watch our video How to make a vinegar shrub - Parsnip, Rosemary & Cracked Pepper for a step by step guide.