Shrubb Antilles 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

SHRUBB - ANTILLES



Shrubb - Antilles image

Shrubb is a rum based drink/liqueur. If you have a week to follow the steps, try this liqueur recipe.

Provided by Mme M

Categories     Beverages

Time P8DT10m

Yield 1 bottle

Number Of Ingredients 7

1 quart white rum
5 oranges, zest of
1 pint water
2 lbs unbleached cane sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 vanilla bean

Steps:

  • Take the zest from 5 oranges, and let this dry for 5 days.
  • When they are dry, macerate them in rum for 3 days, leaving the jar used outdoors in light sun (semi-shade).
  • Filter this liquid.
  • Make a syrup with the sugar, cinnamon, nutmeg, and the vanilla bean. (Slit the vanilla bean to release full flavor into the syrup.).
  • Bring this to the boil, lower the heat, but keep it bubbling away for 10 - 15 minutes. Skim the surface frequently.
  • Let the syrup cool.
  • Add the syrup to the filtered rum. Filter this, and bottle it, or pour it into a large, clean juice jar with a lid.
  • This recipe will yield about 75cl, the same volume as a bottle of wine.

Nutrition Facts : Calories 5575, Fat 0.2, SaturatedFat 0.2, Sodium 18.7, Carbohydrate 909, Fiber 0.7, Sugar 907.4, Protein 0.1

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