Davidson Plums are so tart they lend themselves well to being preserved. This refreshing drink is best served with sparkling water and a squeeze of fresh lime. It has a flavour similar to kombucha and is a favourite on our farm after a day in the garden.

Davidson Plum Shrub recipe

1kg Davidson Plums

1L apple cider vinegar

1L water

5 1/2 cups white sugar

Instructions

1. Wash your plums, giving them a gentle wipe with a clean dish cloth to remove the small irritating hairs on the outside. I suggest you wear gloves. Remove seeds - if you cut them down the middle there will be a seed on each side of the fruit.

2. Place the plums, vinegar and water in a large preserving pan and simmer for 30 minutes.

3. There are two options for processing the fruit. The first is the quickest and easiest but does rely on a juicer.

   • Allow the fruit to cool and put the fruit through a cold press juicer if you have one.

   • If you do not have a juicer, use a sieve or mouli to separate the juice from the fruit pulp.

4. Return the liquid to the pan and add the sugar. Heat slowly, stirring to dissolve the sugar. Simmer for 20 minutes.

5. Funnel into sterilised bottles.

To use the shrub, mix 20% shrub syrup (to taste) with soda or still water. Serve with a piece of lime.

Stores in a dark cupboard for 1 2 months.

If you are interested in reading more about Davidson Plums and other Native Australian food plants growing on Forage Byron Bay, visit The Edible Garden. More recipes using Native Australian plants can be found here.