Part one: Oleo-saccharum (oily sugar)
Remove the zest of 5 large lemons with a vegetable peeler.
Avoid removing the white piths of the citrus. Combine the strips of zest with 1/2 cup white sugar. Press the zest into the sugar (I used a large pestal).
Cover the bowl with plastic wrap and let it rest for at least an hour.
Remove the peels, once the time has passed and the oily sugar is ready to use.
Part 2: The Shrub .
Juice of 5 lemons (around 1 1/2 cups) I use the $15 electric juicer from Kmart.
Oily sugar (see above)
3/4 Anchor Margaret River Verjuice
Combine all the above ingredients and mix well to dissolve any sugar particles.Transfer the shrub mixture into a clean jar, seal it, and shake it to further blend the ingredients. Store the shrub mixture in the refrigerator for 3 days for the flavors to meld, before enjoying.