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  3. Rhubarb and Basil Shrub

Rhubarb and Basil Shrub

A shrub is a fruit-based vinegar syrup that is used in drinks and cocktails. Mix this one with soda and crushed ice for a refreshing drink or mix with soda and gin for a delicious cocktail.

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product MultiPro Express Weigh+ Food Processor FDM71.960SS MultiPro Express Weigh+ Food Processor FDM71.960SS

Ingredients

Servings: 12
Makes: 1

400 g rhubarb, trimmed, coarsely sliced
400 g caster sugar
10 g fresh basil
400 g apple cider vinegar


Instructions

STEP 1/2

Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice rhubarb into the bowl using the Pusher.
Remove the attachment from the machine.

STEP 2/2

Add the sliced rhubarb, sugar and basil into the Blender.
Blend on speed Max until smooth.
Strain the mixture through a muslin cloth into a jug.
Then add vinegar and stir until combined.
Pour the shrub into a sterilised bottle.
Chill in the fridge for 72 hours.

 

Serve.


Put the shrub in a 1 litre sterilised bottle and store in the fridge for up to one month.
  1. Back to homepage
  2. Recipes
  3. Rhubarb and Basil Shrub

Rhubarb and Basil Shrub

A shrub is a fruit-based vinegar syrup that is used in drinks and cocktails. Mix this one with soda and crushed ice for a refreshing drink or mix with soda and gin for a delicious cocktail.

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
lorem ipsum
Servings:12
Makes:1

Ingredients


400 g rhubarb, trimmed, coarsely sliced
400 g caster sugar
10 g fresh basil
400 g apple cider vinegar

This recipe is prepared with: lorem ipsum FDM71.960SS

Instructions

STEP 1/2

Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice rhubarb into the bowl using the Pusher.
Remove the attachment from the machine.

STEP 2/2

Add the sliced rhubarb, sugar and basil into the Blender.
Blend on speed Max until smooth.
Strain the mixture through a muslin cloth into a jug.
Then add vinegar and stir until combined.
Pour the shrub into a sterilised bottle.
Chill in the fridge for 72 hours.

 

Serve.

Notes