FEIJOA-SKIN SHRUB

Jane Lyons & Will Bowman

Makes

approx. 1 litre

Preparation

10 mins

Cook

5 mins

Ingredients

	600ml apple cider vinegar
	400ml water
	200g raw sugar
	feijoa skins (anywhere from 10-25 will work)

Instructions

1.	Combine the vinegar, water and sugar in a large pot and bring to a simmer.
2.	Add the feijoa skins and simmer for 5 minutes.
3.	Remove from heat and leave to cool.
4.	Pour skins and liquid into a sterilised 1-litre jar (the jar size may depend on how many skins you use).
5.	Seal the jar and leave in a cool, dark place for 1-4 weeks.
6.	The longer you leave it, the stronger the feijoa flavour will be. Taste every few days after a week.
7.	Once happy with the flavour, strain off liquid and discard the skins (or freeze to add to chutney later).
8.	Use feijoa shrub in cocktails, with soda and ice or in baking and desserts.
9.	Store in a sealed jar in the fridge.

Recipes, food styling & photography Will Bowman & Jane Lyons

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