Peach And Bay Laurel Shrub Recipes

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PEACH-AND-BAY LAUREL SHRUB



Peach-and-Bay Laurel Shrub image

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 Blackberry-and-Sage variations, too.

Provided by Martha Stewart

Categories     Drink Recipes

Time 2h40m

Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)

Number Of Ingredients 5

1 pound yellow peaches, cut into 1/2-inch wedges (about 3 cups)
1 1/2 cups sugar
8 fresh bay leaves
1 1/2 cups champagne vinegar
Chilled sparkling water, for serving

Steps:

  • In a large nonreactive pot (such as stainless steel), combine peaches, sugar, and bay leaves. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar 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 bay leaves. Strain shrub base; reserve pickled peaches (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 bay leaves and fresh peaches, if desired. Serve immediately.

BLACKBERRY-AND-SAGE SHRUB



Blackberry-and-Sage Shrub image

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

1 pound blackberries (about 3 cups)
1 1/2 cups sugar
10 fresh sage leaves
3/4 cup red-wine vinegar
3/4 cup sherry vinegar
Chilled sparkling water, for serving

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.

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