Strawberry Hibiscus Shrub | Wild Mother Tasmania | 500ml
Strawberry Hibiscus Shrub | Wild Mother Tasmania | 500ml

Strawberry Hibiscus Shrub | Wild Mother Tasmania | 500ml

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Apple Cider Vinegar Shrub - Strawberry and Hibiscus

We press fresh Huon Valley strawberries and blend the juice with our organic apple cider vinegar, then infuse native hibiscus flowers (Hibiscus sabdariffa) to create a deliciously refreshing, intensely aromatic zero alcohol aperitif.

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Strawberry Hibiscus Shrub

The cool climate of the Huon Valley provides ideal growing conditions for the most beautifully flavoured strawberries. 

Wild Mother Tasmania press fresh Huon Valley strawberries and blend the juice with our organic apple cider vinegar, then infuse native hibiscus flowers (Hibiscus sabdariffa) to create a deliciously refreshing, intensely aromatic zero alcohol aperitif. 

Creating an invigorating combination of fresh strawberry flavour and tart acidity, these ingredients are rich in antioxidants that contribute to overall wellbeing. 

Our recommendations

Mix with still or sparkling water and serve with ice OR add to cocktails for a burst of strawberry intensity! Add 30 ml syrup to 150 ml soda water on ice, giving 16 serves per 500ml bottle.

 

Made with Wild Mother Tasmania Organic Apple Cider Vinegar


GENERAL VINEGAR HEALTH LINKS

Scientific studies tend to be limited and small, more research would be welcome in this fascinating area.

Harvard T.H. Chan, School of Public Health - Food Features, Vinegar

Healthy Eating - What Happens to Your Body When You Drink Apple-Cider Vinegar Every Day

Cleveland Clinic - What Apple Cider Vinegar Can (and Can’t) Do for You

USA National Library Of Medicine - Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar

Huon valley strawberries (50%), cane sugar, organic apple cider vinegar, native hibiscus (hibiscus sabdariffa), white tea Nothing artificial Made with Wild Mother Apple Cider Vinegar
Mix with still or sparkling water and serve with ice OR add to cocktails for a burst of raspberry intensity! Our recommendation: Add 30 ml syrup to 150 ml soda water on ice, giving 16 serves per 500ml bottle.

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