Lemon and thyme shrub cocktail recipe
This recipe may take a while to prepare, but trust us, it is worth the wait. Add a shot of gin for a herby lemony cocktail, or just soda for a very grown-up alcohol-free mocktail.
By slowing down the speed that food is emptied from the gut, white wine vinegar has been seen to reduce the glycemic index of the rest of the foods you consume with it.
- 2 large lemons, peel only
- 200g granulated sugar, plus extra for the peel
- 200ml water
- Handful of fresh thyme
- 150ml good-quality white wine vinegar
- Gin and soda
- Peel the lemons into thick ribbons and add into a container with a little sugar. Coat the peel in the sugar, place the lid on and shake well. Place in the fridge overnight, shaking occasionally.
- To make the simple syrup, add the lemon peel and 200g sugar into a pan, along with 200ml water (adjust quantities depending how much shrub you want to make, but always make sure it’s equal parts water to sugar). Let the sugar dissolve over a low heat, then take off the heat. Add the thyme to the mixture when it’s cooled and place in the fridge for another day.
- Add in the vinegar and refrigerate for a further two days. When it’s ready to serve as a cocktail, sieve the mixture and pour over ice. Add a shot of gin (optional) and top up with soda.