Shrubb Antilles Recipes

Steps:

• Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
• Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
• Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

Steps:

• Take the zest from 5 oranges, and let this dry for 5 days.
• When they are dry, macerate them in rum for 3 days, leaving the jar used outdoors in light sun (semi-shade).
• Filter this liquid.
• Make a syrup with the sugar, cinnamon, nutmeg, and the vanilla bean. (Slit the vanilla bean to release full flavor into the syrup.).
• Bring this to the boil, lower the heat, but keep it bubbling away for 10 - 15 minutes. Skim the surface frequently.
• Let the syrup cool.
• Add the syrup to the filtered rum. Filter this, and bottle it, or pour it into a large, clean juice jar with a lid.
• This recipe will yield about 75cl, the same volume as a bottle of wine.