Berry Shrubs
Have you ever heard of shrubs? I hadn’t until about three years ago. Deep in the pandemic we’re ordering takeout and see a “rhubarb shrub” listed on the provisions/DIY cocktail section of the takeout menu, so we grabbed it. It was delicious! Just a tablespoon of that sweet nectar to a glass of sparkling water and it makes the most refreshing sweet drink.
Fast forward to last summer, I start making shrubs at home. We made strawberry hibiscus in the summer and apple cinnamon in the winter. It lasts forever in the back of the fridge because the vinegar acts as a preservative and it’s perfect for having on hand.
So I figured it was about time I get our favorite flavor combinations down in writing. This summer we made:
Strawberry Basil (my favorite)
Raspberry Hibiscus
Strawberry Hibiscus
Raspberry Lavender
I bought myself a shrub book for Christmas last year read all about the history of shrubs. Basically they have been around since biblical times. They are sometimes referred to as “drinking vinegars” and are typically made with fruit, sugar, and vinegar. You can add an aromatic if you want to get creative and play with flavors. All you do is combine the fruit, sugar, and aromatic in a bowl. Cover, stir every couple hours for the first 8 hours so the fruit and sugar macerate. Add vinegar, pop it in the fridge for another two days. Strain it, bottle it, and enjoy!
It is my favorite way to capture summer. The drinks are perfectly sweetened and the vinegar makes them really zippy and refreshing (kind of like kombucha but milder; people who find kombucha to be too much tend to really enjoy shrubs).
And you can totally make them with kids. You literally just stir all of the ingredients together and wait. My kids loved being part of the final straining process. And think that bright pink color is so fun.
Makes two 8-oz jars
1 cup packed berries (washed with stems removed)
3 tablespoons of an aromatic (dried hibiscus flowers*, lavender, mint, basil, etc)
1 cup granulated sugar
1 cup apple cider vinegar
In a medium bowl stir to combine the berries, aromatic, and sugar. Cover and let sit at room temperature. Stir every 2 hours or so for up to 8 hours. During this stage the sugar will release the fruit’s juices and dissolve.
Transfer everything to a jar (quart mason jars are the perfect size) and transfer to the fridge for the remaining 16 hours.
After the 16 hours add apple cider vinegar to the jar and shake to combine. Refrigerate for another 48 hours (I like to shake the jar once a day or so during this stage.
Pour very hot water into jars and lay them out to dry at room temperature. Pour the mixture through a fine mesh sieve and transfer to the bottles.
To serve pour 1-2 tablespoon (or really however much you like based on preferred sweetness) over ice, top with sparking water and stir to combine. Enjoy!
* We got dried hibiscus flowers from my favorite, The Spice House. But for a more accessible option you can also just add the contents of hibiscus tea bags.