Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You’ll need to start the syrup a day ahead.

Beetroot and sumac shrub

Serves 1

For the beetroot and sumac syrup
100ml fresh beetroot juice
100g caster sugar
30g sumac
100ml fresh lemon

For the shrub
50ml beetroot and sumac syrup (see above and method)
25ml 0% gin – we use Gordon’s Dry 00
Soda water, to taste
1 rosemary sprig, to garnish

Put all the ingredients for the syrup in a saucepan, bring to a gentle simmer and leave to cook for five minutes, stirring so the sugar dissolves. Decant into a clean jar, seal and put in the fridge overnight. The next day, fine strain the syrup, ideally through a piece of muslin, into a second clean jar (or airtight container) and seal. It will keep for a week in the fridge, or a month in the freezer.

To build the drink, measure the syrup and 0% gin into a shaker filled with ice, then shake until the shaker is cold to the touch. Strain into a tumbler filled with fresh ice, top with soda water and serve garnished with the rosemary.