BLACKBERRY SHRUB
Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
BLACKBERRY-AND-SAGE SHRUB
You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Peach-and-Bay Laurel variations, too.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)
Number Of Ingredients 6
Steps:
- In a large nonreactive pot (such as stainless steel), combine berries, sugar, and sage. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegars and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard sage. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more sage and fresh berries, if desired. Serve immediately.
SHRUB
This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of using fresh ingredients, frozen fruit/berries actually work well and sometimes give a little more juice (don't tell!). I combine the shrub with sparkling water to make a nice soda. It can also be used in cocktails and salad dressing.
Provided by Luba
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P2DT20m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
- Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
- Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 35.7 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 0.2 mg, Sugar 34.4 g
BLACKBERRY SHRUB
Make and share this Blackberry Shrub recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries with sugar, cover and let stand overnight.
- Press through a cheesecloth lined sieve, extracting as much juice as possible.
- Mix in lemon juice.
- Taste for sweetness if too tart, add sugar, stirring until dissolved.
- Pour into bottle, cover and refrigerate.
- Serve as is on the rocks in punch cups or small glasses, or, half fill a tall glass with shrub, add ice, and fill with club soda, or, pour into punch cups and top each serving with a scoop of tart sherbet.
Nutrition Facts : Calories 198.6, Sodium 25.1, Carbohydrate 51.8, Fiber 0.1, Sugar 50.4, Protein 0.1
BLUEBERRY SHRUB
Provided by Denise Gee
Categories Non-Alcoholic Berry Fruit Marinate Fourth of July Picnic Father's Day Backyard BBQ Condiment Vinegar Blueberry Summer Birthday Family Reunion Chill Party Drink
Yield Serves 12 to 14
Number Of Ingredients 5
Steps:
- Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.
- Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.
- Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
- To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired.
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DRINKING VINEGAR: FORAGED WILD BLACKBERRY SAGE SHRUB
From nittygrittylife.com
Estimated Reading Time 5 mins
- In a small saucepan, heat the berries, sage, and sugar over medium heat until they start to simmer. Reduce heat to medium low and continue to simmer for five minutes, stirring frequently. Remove from heat and cool until room temperature.
- Pass berry mixture through a fine mesh sieve (compost or discard the seeds and pulp), into a medium size bowl or a large liquid measuring cup. Add apple cider vinegar to strained berry syrup. Bottle and store in the refrigerator.
BLACKBERRY SAGE SHRUB - THE ALMOND EATER
From thealmondeater.com
Estimated Reading Time 2 mins
- Combine blackberries, sage, sugar, and vinegar in a bowl and muddle mixture for 4-5 minutes or until blackberries have broken down a bit.
- Cover bowl and place it in the refrigerator for 48 hours, muddling for 1 minute one time each day.
- After the 48 hours, run mixture through a mesh strainer, discarding the fruit but keeping the juice.
- For each drink: add 2-3 tbsp blackberry juice to your cup. Then, add ice and pour tonic water over top. Optional: add a fresh squeeze of lime juice. Also optional: add your favorite alcohol!
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