For the mint gomme: 500ml water 500g caster sugar 12 sprigs of mint
For the raspberry shrub: 2 punnets of raspberries 200g caster sugar Zest of 3 lemons 250ml red wine vinegar
METHOD
To make the raspberry shrub, combine the raspberries with the sugar, lemon zest and red wine vinegar in a lidded jar. Let it sit for at least 2 days. Pour through a strainer into an airtight jar and keep it refrigerated until used.
To make the mint gomme, add the water and caster sugar to a large saucepan and bring to boil while stirring constantly. Remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.