You’re going to love this. But, what is a shrub, exactly?
Also known as ‘drinking vinegar’, a shrub is a concentrated liquid made of herbs, vinegar and sometimes fruit that is fermented for a short period. Shrubs can be taken in small amounts on their own as a shot or mixed with sparkling water, tea or or alcoholic drinks for a sophisticated tasty beverage.
The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits for the off-season. Shrubs have been given renewed interest In recent years, as many trendy bartenders and craft mixologists are using these tasty beverages to create alcoholic drinks with unique sensory experiences and complex flavors. When mixed with sparkling water or lemonade, vinegar shrubs also make delicious non-alcoholic beverages. Cheers!
How to Make a Vinegar Shrub at HomeCourse: ShrubCuisine: EnglandDifficulty: Easy
1–2 cups washed ripe fruit
1 cup cane sugar or honey
1 cup vinegar: apple cider, white vinegar, or rice vinegar
Herbs for infusing the vinegar (1 cup chopped rosemary, basil, or mint, etc.)
- Place sliced fruit and sugar/honey in a mason jar and mash until the juices are released. Put a lid on the jar and leave at room temperature for 24 hours.
- If infusing the vinegar, roughly chop the rosemary (or other herbs) and place in a mason jar along with the vinegar. Put a lid on the jar and leave at room temperature for at least 24 hours.
- After 24 hours, strain both mason jars into a bowl to combine. Press the fruit through a fine mesh strainer to extract more of their juices, then discard the fruit and herbs.
- Because of the preservation quality of the vinegar, this is shelf-stable for 3 months. Or, refrigerate for up to 6 months.
- Don’t forget to take pictures and please share your creations with us @beniciafermentory