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
HARVEST DRINK (MOLASSES SHRUB)
A restorative, energizing summertime drink from the days before Gatorade and soda pop. These vinegar drinks are sometimes referred to as "shrubs". From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Beverages
Time 10m
Yield 16-18 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in the order given.
- Serve chilled.
Nutrition Facts : Calories 84, Sodium 14.8, Carbohydrate 21.1, Sugar 15.6
ELDERBERRY SHRUB
Shrubs, also called drinking vinegars, are restorative drinks from the Colonial days predating soda pops and sports drinks. Prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days. A proper shrub has a flavor that's both tart and sweet, so it stimulates the appetite while quenching thirst. Don't be surprised by the pickled taste; remember that these are meant to be blended with soda water or cocktails. Steeping time not included in preparation time.
Provided by Molly53
Categories Beverages
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Wash and dry the elderberries, place them in a pint-size jar or non-reactive bowl, and lightly crush using a fork or potato masher.
- Add vinegar and stir to combine.
- Cover and refrigerate for at least 24 hours, occasionally shaking the jar or stirring the contents of the bowl.
- Give the mixture a good shake or stir and then strain using a fine-mesh strainer and/or cheesecloth.
- Discard the solids.
- Measure the liquid.
- For every cup of liquid, use 1 cup of sugar.
- Combine liquid and sugar in a saucepan.
- Bring to a boil over medium-low heat, stirring to dissolve the sugar.
- Boil for 5 minutes and remove from heat.
- Let cool; bottle, and refrigerate for up to 2 weeks (the longer it steeps, the more mellow the flavor).
- To serve, mix with sparking water. Start with 1 part shrub to 6 parts sparkling water and adjust to taste. The syrup may also be mixed with plain water or used in cocktails.
Nutrition Facts : Calories 104, Fat 0.5, Sodium 13.8, Carbohydrate 19.3, Fiber 6.8, Sugar 0.6, Protein 0.6
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