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.
Homemade Chai
The first time I had homemade chai tea was at a yoga retreat years ago. It was made in a giant batch by a vegan, Ayurvedic chef and it was like nothing I had ever tasted. Sweet, spicy, warm, and creamy with notes and layers I don't even know how to describe all happening at the same time. I remember asking the chef how she made it as I gathered up my yoga props from the day's practice. She said she'd developed the recipe over the years and then listed off a dozen spices. I remember seeing whole spices at the bottom of the giant pot as I ladled myself cup after cup. It was incredible.
I've never been a coffee drinker, I'm convinced my husband and I are the last two people on earth who don't drink caffeine. So after I discovered chai I started ordering it at places like Starbucks and Argo tea. And let me tell you, it's been a story of disappointment after disappointment. I'm no expert, but these drinks don't even deserve to be called the same name as the stuff I had that day of the retreat. And from what I've read the main difference is that these places all use store-bought chai concentrate. Booo.
So I sought out to try and re-create that yoga retreat chai, whole spices and all. I researched all over the internet. I consulted Indian and Ayurvedic cookbooks. I experimented with different spices and different steep times. Different sweeteners and proportions. And I kept failing. Until now.
I don't know if this stuff is the real deal, and like I said, I'm definitely no expert, but this stuff tastes spot on to that magical drink I had two years ago. It's well-worth the two hour steep time, and makes a bulk portion of the best chai tea I've ever had. A warm mug of it is helping me get through winter in Chicago, but I'd imagine it would be just as good served over ice in the summer.
Notes: None of the spices were too hard to find. If you have a local Indian grocery store I recommend buying them in bulk from there. If you're in Chicago, I'm a huge fan of Patel Brothers on Devon (while you're there stock up on things like lentils, basmati rice, and rose water). I also ADORE The Spice House in Old Town, they have any spice you could ever possibly need and I don't know what I'd do without them! Last resort, check out Amazon!
Most recipes call for the finished chai to be topped with honey or agave but I found that the licorice added just enough sweetness for me. Feel free to add some in for extra sweetness.
Makes about 8 cups
8 cups water
18 whole cloves
24 green cardamom
30 whole black peppercorns
1.5 ounces fresh ginger (about a thumb size knob), roughly sliced
4 cinnamon sticks, each roughly 1 inch long
1 tablespoon diced dried licorice root
2 star anise
2-3 bags black tea (optional)
1 can full fat coconut milk
In a large pot combine the water and all of the spices, leaving out only the black tea and coconut milk. Bring water with the spices to a boil, then reduce to a simmer. Cover and simmer for 2 hours. For a caffeine-free version (this is what I did) omit the black tea. If using black tea, add it to the pot after the 2 hour steep time and let it steep however long the package instructs (usually about 10 minutes). Remove the tea bags and turn off the heat. Pour in the coconut milk and stir until combined and warmed throughout.
You can serve immediately, as the spices tend to sink to the bottom. To store the remaining tea (it's good for about a week), pour it through a fine mesh strainer and discard the spices. I stored in mason jars. While re-heating, make sure the tea does not reach boiling point as this causes the coconut milk to separate.
Tinto de Verano {Spanish Summer Wine}
My husband spent a month in southern Spain at the beginning of the summer so I flew out and joined him. Our favorite part of Madrid (aside from the tortillas which I'm a bit too intimidated to attempt!) was the tintos. I hate to admit it but we downed at least 2-3 of them a day with lunch and dinner. I was initially prepared to drink lots of sangria until I read that sangria is what the tourist drink and all the real locals drink tinto de verano, literally "wine of summer".
Almost all the of red wine we ordered in Spain was served chilled. Seriously, why don't we do that in the states? It was SO GOOD. Tinto is simpler than sangria with only two ingredients: half chilled red wine and half lemon soda. Literally that's it. And it is so so good. And a glass will cost you only around 2-4 euros. Cheap.
When we got back we couldn't wait to make it ourselves. We typically don't ever drink soda, and we definitely don't keep it in the house, so after splurging on some lemon flavored San Pellegrino, I figured couldn't I make this simpler at home with ingredients I already have on hand. I thought about making my own lemon soda with simple syrup but the idea of sitting over a stove dissolving sugar then waiting hours for the liquid to cool felt counter the the simple nature of this drink. So we ended up going with sparkling water, fresh squeezed lemon juice, and a bit of agave, no stove required. We bought cheap Spanish wine from trader joe's, mix it all together and poured it over ice. The result is the perfect summer drink that transports us right back to our favorite tapas bars. The best part is, this slightly more natural version, keeps with the simplicity of the drink and literally comes together in 3 minutes.
It's helping me savor these last precious weeks of summer before grad school starts again.
Makes 2 drinks
1 1/3 cup sparkling water, chilled
3 tablespoons lemon juice
2 tablespoons agave
1 1/2 cups Spanish red wine*, chilled
Mix together water, lemon juice, and agave. Pour in red wine and stir. Serve over ice.
Notes: From what I've read tinto is usually made with Spanish table wine, so no need to splurge on something fancy. I recommend a lighter juicer wine like pinot, nothing too rich and tanine-y.