Cold Processed Shrub Recipes

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SHRUB



Shrub image

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

2 cups fresh blackberries - rinsed, drained, and lightly crushed
2 cups white sugar
2 sprigs fresh thyme, or to taste
2 sprigs fresh sage, or to taste
1 cup white vinegar

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

COLD-PROCESSED SHRUB



COLD-PROCESSED SHRUB image

Categories     Fruit     Drink

Number Of Ingredients 3

1 cup berries or other fruit, washed and quartered or lightly crushed
1 cup sugar
1 cup red wine vinegar or apple-cider vinegar

Steps:

  • Place berries or fruit in bowl. Cover with sugar and stir. Cover with plastic wrap and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may take only 5 or 6 hours, or it may need a couple of days. A longer maceration won't harm anything, so feel free to leave it in fridge longer than it might need. Strain syrup from fruit. Press lightly on solids to express any remaining juice/syrup. Scrape remaining sugar into syrup. Add vinegar and whisk to combine. Pour through funnel into clean bottle. Cap and shake vigorously, and mark date on bottle. Store in refrigerator. Check periodically. Some sugar may remain undissolved for up to a few days. Shake to combine. After about a week, acids in juice and vinegar should dissolve sugar entirely.

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