Tomato, Damson & Kombucha Spritz

A recipe from my demos over summer in the RHS world food garden at Wisley. It is pure joy to wander the garden and be able to choose from gluts of seasonal produce - the ingredients informing the recipe rather than the other way round. You can use any other fruits as the base for the shrub - I particularly like apple and cardamom, or rhubarb and bay - choose your own adventure!

Ingredients

For the shrub

• 500g tomatoes & damsons

• 500g golden caster sugar

• 2 bay leaves

• 500ml apple cider vinegar (I love Willy’s ACV)

• Kombucha, to finish

Method

1. De-stone the damsons and roughly chop the tomatoes (seeds can remain)

2. In a bowl add the sugar to the tomatoes and damsons. Mix well, then cover with clingfilm and leave for 48 hours, stirring every 12 hours to ensure the sugar is completely mixed through

3. After 48 hours you’ll have a lovely syrup - strain the fruit and syrup mix through a sieve or muslin so you have the solids separate from the liquids, then add the liquid to the apple cider vinegar. Use the sweet fruits as a compote over the next couple of days!

4. Fill your syrup and vinegar mix into sterilised sealed bottles, and leave for 3 days before tasting. Once opened, top with kombucha (or soda!) and drink within a month.