A bottle of Mother Root Marmalade (Limited Edition) and a glass with grapefruit sit on an orange background.
A glass of Mother Root Marmalade (Limited Edition) sits with ice on an orange surface against an orange background.
A bottle of Mother Root Marmalade (Limited Edition) sits on a table in front of a festive Christmas tree and gifts.
A bottle of Mother Root Marmalade (Limited Edition) by Mother Root sits beside a grapefruit cocktail and nuts.
Sip two cocktails and appetizers with Mother Root’s Limited Edition Triple Bottle Set on an orange tablecloth.
A glass of Mother Root Marmalade, a limited edition botanical blend, with grapefruit, shines in the sun.
A bottle of Mother Root Marmalade (Limited Edition) and a glass with grapefruit on a light background.

Mother Root Marmalade (Limited Edition)

MAKES

DRINKS

Our Limited Edition Marmalade brings together bittersweet citrus and fragrant cardamom. We think of it as a perfect blend of British bite and Italian aperitivo.

Mother Root Marmalade is a bright and bitter botanical blend of Seville orange and fragrant cardamom. Tied together with a racy zip of Mother Root’s signature ingredient, apple cider vinegar.

Comforting, warming, intense and deliciously grown up. A perfect pick-me-up when it’s time to get back to you.

500ml

Mother Root Marmalade (Limited Edition)

How to make

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1. Pour over ice

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2. Mix with soda

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3. Enjoy the ritual

Unlocking the power of apple cider vinegar

A person in a yellow sweater stands on a ladder picking red apples from an orchard under a blue sky.

It starts with picking the right apples.

This crisp and fruity ACV is made using a combination of culinary and bittersweet apples and champagne yeast as well as a unique vinegar culture that dates back to the 1970s.
Apple cider vinegar contains acetic acid* which is known for being great for the gut by increasing the amount of time the gastric juices stay in the stomach. Because of this the body can break down food more effectively and deliver nutrients quicker.
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A bottle of Mother Root ginger drink beside a glass of yellow beverage, fresh lemons, and tomatoes on a table.

There are two levels of fermentation when it comes to making apple cider vinegar: alcoholic and acetic. First the alcoholic fermentation helps turn apple juice into cider. The second is acetic fermentation, a process where the acetobacter* feeds on the alcohol, transforming it naturally to 0%. The end result is vinegar.
The two fermentation processes take 2 months and it's here where all the flavour builds week on week. Each batch is taste-tested weekly before deciding when the flavour is just right.
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Meet Bethan, our founder who wants to redefine what it means to drink well and feel good.

Frequently asked questions