Shrubs are a great old-timey way to beat the heat. This vinegar-based drink is puckery and refreshing, and a cool way to use up fruit scraps or preserve an abundance of ripe fruit. Concoct a summery cocktail that highlights the sour, fruity flavor of the shrub, or just pour some in your fizzy water of choice! We made ours this week with leftover pineapple skin and blackberries. Gotta eat up all those berries before Michaelmas!!
Shrub is an excellent way to showcase your homemade fruit scrap vinegar!
- 1 cup chopped fruit of choice (scraps are fine, but the more actual fruit, the stronger the fruity flavor)
- 1 cup sweetener of choice (sugar, honey, maple syrup, etc)
- 1 cup fruit vinegar (apple cider vinegar, or something homemade!)
- optional: herbs, spices, citrus zest
- Add ingredients to a jar and stir it all together. Particularly if using berries or soft fruit, mash the fruit up a bit.
- Seal jar and place in refrigerator for 2-4 weeks (or a couple days if you’re in a rush. The flavor just won’t be as fruity). Mix occasionally, especially if using sugar as the sweetener, which may need help dissolving.
- Taste every so often. Once pleased with the flavor, strain the fruit out. The remaining syrupy liquid is the shrub. It will keep in the refrigerator indefinitely. Add it as a flavor booster to cocktails, fizzy water, kombucha, lemonade, iced tea, or whatever beverage your heart desires.