The raspberry shrub I started off last month has been quietly sitting in a jar in the fridge, with the raspberries leaching their goodness into the wine vinegar I covered them with. I probably could have finished it off a week or two ago but, at the low temperatures of the fridge, that very acidic mixture will keep quite well.

Today, I’ve mixed the liquid to taste with sugar. I ended up with a ratio of about 5:4, to take the edge of the tartness but not hide all the fruit flavour. The first sample was not only pleasing but had a gorgeous red colour – certainly the equal of beetroot’s cerise.

What next? I wonder if a herb like rosemary or sage would do well? Those are strong flavours so I wouldn’t expect to use much at a time (… or perhaps thyme) but it might be a way of imparting the character of the herb to drinks or even dishes.