Watermelon, ginger and makrut lime shrub
SERVES 10 //PREP TIME 10 MINS //COOK 5 MINS (PLUS INFUSING) BEGIN THIS RECIPE 2 DAYS AHEAD
200 gm caster sugar
2 tbsp finely grated ginger
6 makrut lime leaves, plus extra to serve
500 gm watermelon flesh, plus extra wedges to serve
200 ml white balsamic vinegar
2 tbsp makrut lime juice Chilled soda water, to serve
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.
Sweet and sour eggplant skewers with coconut and kale sambal
MAKES 9 //PREP TIME 20 MINS //COOK 30 MINS
Influenced by Sri Lanka, this punchy sambal shifts tangy vegetarian
