Hot Process Shrub Recipes
HOT PROCESS SHRUB RECIPE
Provided by Kiya Schnorr
Number Of Ingredients 5
Steps:
- Combine the sugar and water in a medium saucepan over low heat, stirring until the sugar has completely dissolved.
- Add the fruit and any zingers (if using) and bring the mixture to a low simmer. Let it bubble away until the syrup has become the color of the produce and the fruit looks tired, about 15-30 minutes.
- Off the heat, stir in the vinegar. Strain off through a fine mesh sieve and discard solids. Pour shrub into a clean pint jar or container, and store in the refrigerator.
- Hot process can be enjoyed right away after chilling, but I still prefer it a bit aged.
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
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- Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).
- Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl; discard fruit. Scrape any undissolved sugar left in jar into bowl.
- Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week. Do ahead: Shrub can be made 6 months ahead. Keep chilled.
- For a refreshing nonalcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs if desired.
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