Ham & peach nibbles
These super simple juicy bites are bursting with bold flavours - a perfect pre-dinner canapé or easy tapas dish
Blueberry & ginger shrub
Makes 200ml
Easy
Prep:
Cook:
plus cooling
Transform seasonal blueberries into this refreshing summer shrub. Garnish your serving glasses with more blueberries, plus orange zest threaded onto a cocktail stick
Skip to ingredients
- 90g caster sugar
- 300g blueberriesplus a few extra to serve
- 60g gingerpeeled and sliced into thin coins
- 4 tbsp apple cider vinegar
- sparkling waterand pared orange zest, to serve
Nutrition: Per serving
- kcal20
- fat0.5g
- saturates0.1g
- carbs5g
- sugars5g
- fibre0.2g
- protein0.1g
- salt0g
Method
step 1
Tip the sugar and 60ml water into a saucepan and bring to a simmer. Once melted, stir in the blueberries and ginger and cook for 15-20 mins until the blueberries have completely broken down. Remove from the heat and leave to cool.
step 2
Stir in the vinegar and tip into a fine metal sieve set over a bowl. Let the juices drip through slowly for 15-20 mins, then discard the contents of the sieve. Will keep chilled for up to a week. To serve, drizzle 1 tbsp of the shrub over ice and top up with sparkling water. Garnish the glass with blueberries and pared orange zest threaded onto a cocktail stick, if you like.
