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Mandarin and Dill Shrub

Addition 18

Mandarin and Dill Shrub


250 g Mandarin, pitted and diced
200 g Caster sugar
150 ml Champagne vinegar
3 sprigs Dill


Fine sieve Sterilized glass jars with lid for storage Chef's Knife


Peel the mandarin, pit and roughly dice the segments, and place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar and dill, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.