Lemon Verjuice Shrub

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).

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Cover the bowl with plastic wrap and let it rest for at least an hour.

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Remove the peels, once the time has passed and the oily sugar is ready to use.

Part 2: The Shrub
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Ingredients:

Juice of 5 lemons (around 1 1/2 cups)  I use the $15 electric juicer from Kmart.

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Oily sugar (see above)

3/4 Anchor Margaret River Verjuice

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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.

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