Yuletide Shrub Recipes

SHRUB

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.

SUMMER FRUIT SHRUB

Steps:

• Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
• Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
• Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
• To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.

CHERRY-LIME SHRUB

Steps:

• Finely grate zest from lime. Place zest and cherries in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh cherries and lime.

CHRISTMAS SHRUB -A RUM SPICE LIQUEUR

Steps:

• Wash the fruits and remove the zest in strips, avoiding the white pith.
• Combine the zests, cinnamon sticks, cloves, allspice, vanilla beans, 2 cups of sugar, and 2 cups of water in a large heavy saucepan.
• Bring to a gentle boil, then reduce heat to lowest possible setting. Let the ingredients infuse for 30 minutes.
• Strain the syrup into a large mixing bowl.
• Combine the remaining 1 cup sugar and 1/2 cup water in the same large saucepan.
• Cover the pan and bring mixture to a boil. Uncover the pan and cook the mixture over high heat until it turns golden brown or caramelizes -about 5 minutes.
• Remove the pan from the heat and let cool 5 minutes.
• Add 1 cup of rum to the caramel. BE CAREFUL -the mixture may splatter. When the splatter has subsided, return the pan to low heat stirring with a wooden spoon until the caramel has dissolved into the rum.
• Add the caramel mixture and remaining rum to the syrup. (I found a large jar like you see in deli's for pickles I use for this). Whisk or in my case, shake the mixture. Pour into clean bottles or containers. Place in a cool dark place and allow to age. It will keep indefinitely.
• I put this is pretty decorative bottles like you see for salad dressing and give as Christmas gifts. I had an uproar the one year I didn't make it.
• Servings and yield are approximate, but about 2 gallons I'd guess. This is something you drink like a cordial or as a sipper. It is very strong!

YULETIDE SHRUB

Steps:

• In a large punch bowl, blend juices and concentrate.
• Gently add club soda.
• Garnish with lemon slices.