Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!

Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Recipes for Shrubs made with vinegar are a staple part of early American cookbooks, and were made from whatever fruit was on hand at harvest and needed to be preserved. The vinegar was often a home-made concoction from last years fruit harvest as well.


Orange Ginger Shrub
Ingredients
125 mL (½ cup) thinly sliced fresh ginger
2 large oranges
125 mL (½ cup) sugar
250 mL (1 cup) apple cider vinegar
125 mL (½ cup) fresh lime juice (from 4-5 limes)

Method:
Put the ginger slices in a Mason Jar and muddle until fragrant.
Peel the oranges and scrape away all of the white pith.
Add the oranges to the mason jar, and muddle again.
Pour in Lime juice, sugar and vinegar, then close the lid and shake vigorously for 10 seconds.
Leave on the counter and shake once a day every day for for seven days.
Refrigerate and it will keep for 3 - 4 months.



Frozen Mixed Berry Shrub
Ingredients:
500 mL (2 cups) mixed frozen berries
125 mL (½ cup) sugar
175 mL (⅔ cup) apple cider vinegar

Method:
In a Mason jar, muddle the berries with the sugar.
Pour in the vinegar and shake.
let stand at room temp, for 7 days, shaking daily.
Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible.
The syrup can be kept in the fridge for 3-4 months.


Blackberry Basil Shrub
Ingredients:
75 mL (1/3 cup) blackberries
175 mL (⅔ cup) sugar
6 – 8 large basil leaves
75 mL (1/3 cup) apple cider vinegar
75 mL (1/3 cup) balsamic vinegar

Method:
In a Mason jar; muddle blackberries and sugar.
Slap the Basil to release it's oils and add to the jug.
Add the two vinegars, and shake the jug to combine (put the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily.
Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.







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