Kirkstyle Inn’s beetroot and sumac shrub mocktail (zero‑proof)

This zero‑proof shrub swaps the usual vinegar for lemon juice to brighten and balance the earthy sweetness of beetroot and the tartness of sumac. A 0% gin adds botanical notes, but the syrup also works simply topped with soda water. The syrup needs to be started a day ahead.

For the beetroot and sumac syrup: 100ml fresh beetroot juice, 100g caster sugar, 30g sumac, 100ml fresh lemon. Combine in a saucepan, bring to a gentle simmer and cook for five minutes, stirring until the sugar dissolves. Decant into a clean jar, seal and refrigerate overnight.

The next day, fine strain the syrup, ideally through muslin, into a second clean jar or airtight container and seal. The syrup will keep for a week in the fridge or a month in the freezer.

To make the shrub (serves 1): 50ml beetroot and sumac syrup, 25ml 0% gin (the recipe uses Gordon’s Dry 00), soda water to taste, and a rosemary sprig to garnish. Measure the syrup and 0% gin into a shaker filled with ice, shake until the shaker is cold to the touch, then strain into a tumbler filled with fresh ice. Top with soda water and garnish with rosemary.

Recipe and method: Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland.

Key Topics

World, Culture, Recipe, Mocktail, Beetroot, Sumac, Shrub