Drinks Recipes

Watermelon, ginger and makrut lime shrub

A refreshing summer shrub to make in bulk - then just add soda (or booze).

Photo: Ben Dearnley

Ben Dearnley



1.Place sugar, ginger, makrut lime leaves and 250ml water in a small saucepan; bring to a simmer and cook, stirring occasionally, until reduced slightly (5 minutes). Set aside to infuse for 1 hour then strain syrup.
2.Blend watermelon in a high-speed blender until smooth; pass through a fine sieve over a bowl.
3.Place sugar syrup, vinegar and lime juice in bowl with watermelon purée and stir to combine. Transfer to a 1-litre jar, seal with lid and refrigerate for 2 days.
4.Add 100ml shrub to a glass with ice, top up with 250ml soda water. Serve with extra makrut lime leaves and extra watermelon wedges.

Note: shrub will keep refrigerated in a jar or airtight container for up to 3 months.


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