Strawberry Balsamic Shrub Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

Strawberries with Balsamic Vinegar image

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Steps:

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

STRAWBERRY BALSAMIC SHRUB

Strawberry Balsamic Shrub image

Shrubs, or drinking vinegars, are old-fashioned drinks that are made from a mixture of a fruit syrup and vinegar-and they carry an acidic punch. This strawberry balsamic shrub is a slightly sweeter take on a shrub, and is a great use for strawberry tops and leaves that otherwise would be thrown away. This recipe works best when strawberries tops have been removed by cutting straight across the top of the berry, so that some of the fruit is left underneath the leaves. This usually discarded bit of the berries gets transformed into a sweet pink syrup when they're mashed with sugar and macerate overnight. Since no heat is applied, the strawberry flavor really shines through. Champagne vinegar and white balsamic both have crisp, clean flavors, so the finished shrub has both an acidic bite and a sweet strawberry flavor. Top it off with seltzer for a refreshing nonalcoholic cocktail.

Provided by Food Network Kitchen

Categories beverage

Time P1DT10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup strawberry tops with leaves (see Cook's Note)
1 cup granulated sugar
1/4 cup champagne vinegar
1 tablespoon white balsamic vinegar (see Cook's Note)
5 cups seltzer, for serving

Steps:

Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

STRAWBERRY-TARRAGON SHRUB

Strawberry-Tarragon Shrub image

Add a dash of this sweet-tart shrub syrup to everything from seltzer to vinaigrettes, and you'll see why these old-fashioned recipes are having a renaissance. Here, fresh strawberries are combined with sugar and white-wine vinegar, which enhances the full-bodied berry flavor and makes it a great sipper to serve at your next spring or summer soirée.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 9h30m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 pound fresh strawberries, hulled (2 cups), plus more for serving
1 3/4 cups sugar
1 1/2 cups white-wine vinegar
3 tarragon sprigs, plus more for serving
Chilled seltzer, for serving

Steps:

In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.
Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.
Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.

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