Blueberry Lavender Shrub Recipes

BLUEBERRY-LAVENDER SHRUB

Steps:

• Place blueberries and sugar into a medium bowl. Crush the berries, and then stir to combine.
• Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to two days.
• Meanwhile, place lavender into a nonreactive container, cover with cider vinegar, and refrigerate for up to two days.
• Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids.
• Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Allow to combine.
• You may have some sugar clinging to the berry solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
• Pour syrup-and-vinegar mixture into a sanitized mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
• Discard the solids or save them for another use.

BLUEBERRY LAVENDER SHRUB

Steps:

• Toss blueberries with coconut sugar. In a separate jar, combine lavender and red wine vinegar. Cover both and let sit in the fridge for 24 hours.
• Strain out blueberries, and strain out lavender. Mix the liquid from the blueberries and infused red wine vinegar together. Add a little maple syrup or honey to sweeten if you'd like, and let sit in fridge for a few days before using to marry the flavors.
• Pour over ice with sparkling water, or use it in a cocktail!

BLUEBERRY LAVENDER SHRUB

Steps:

• INSTRUCTIONS TO MAKE SHRUBS
• Combine the fruit and sugar in a large mixing bowl.
• Muddle them together until the fruit is crushed.
• Transfer to a large airtight clamp top glass container
• Add the herbs and vinegar.
• Seal the container.
• Let the mixture ferment at room temperature for 2-4 days.
• Strain the shrubs through a cheesecloth squeezing out all the syrup.
• Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months

BLUEBERRY-LAVENDER SIMPLE SYRUP

Steps:

• Combine water, blueberries, sugar, and honey in a saucepan over medium-high heat. Bring to a boil, then reduce temperature to a light simmer. Add in lavender, stir to combine, and simmer for 10 minutes.
• Let mixture cool for 10 minutes, then strain into a jar using a fine mesh strainer. Use the back of a spoon to mash the berries through the strainer to release juices. Refrigerate for up to 1 month.

BLUEBERRY SHRUB

Steps:

• Combine blueberries and sugar in a saucepan with 1/3 cup water. Cook at a low simmer for 5 minutes, stirring occasionally, until blueberries are very soft. Strain juice through a fine sieve into a pitcher (or using a funnel, into a clean, empty wine bottle). Press gently with the back of a spoon to release all juice from berries. (If desired, pass juice through a cheesecloth to remove seeds.) Add brandy to pitcher or bottle, and refrigerate. Shrub will keep for several weeks.
• To serve, fill a tall glass with ice. Then fill it halfway with cold water or sparkling water. Top off glass with shrub, and garnish with a mint sprig and a lemon wedge.