Recipe: Mixed Citrus and River Mint Shrub
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Mixed Citrus and River Mint Shrub
Turn left over citrus into a delicious drink
Words by Sam Barratt, Photographs by Kylie Shewry
Published 23.03.23
Mixed Citrus and River Mint Shrub
This recipe is great because it provides a deliciously refreshing beverage AND a waste free application for all our spent citrus that's been peeled for garnish. Once the syrup has been blended with vinegar it can be kept for weeks in the fridge and should be treated as a cordial. What's not to like? Make sure you start this recipe two or three days ahead.
Ingredients
500g Mixed Citrus
500g White Sugar
250g Chardonnay Vinegar
250g Verjus
5g River Mint (See here for stockist)
Salt
We use native river mint in our version but regular mint will work fine, though it's best dried. You might like to experiment with more savoury herbs as well, such as rosemary.
Method
● Roughly chop citrus and combine with sugar. Cover and let macerate in sugar for 2-3 days
● Strain and infuse with 5g of river mint for about 15 minutes
● Strain again and mix in the Chardonnay vinegar and verjus
● Add a pinch of salt
● To serve, dilute with sparkling water at 1 part shrub to 6 parts water
If I were to pick a dish to wash this down with it would be a chicken parmigiana, or similar schnitzel dish. This shrub has the acid, sweetness and fizz to perfectly carry something crispy and slightly greasy. At the end of the day, though, it'll go great with most classic pub fare!
