Posted: September 22, 2016

Makes 1 pint

1 cup fruit, such as berries, cucumber, peach, or lemon, chopped

1 cup sugar

About 1 cup white vinegar


1. Mix fruit and sugar, cover and refrigerate 24 to 48 hours

2.   Strain the mixture through a cheesecloth-lined sieve, reserving the syrup and any undissolved sugar that may still be in the container. Reserve solids for another use.

3.   To the syrup, add an equal amount of vinegar, and one pinch of salt per serving, and stir to combine and dissolve any remaining sugar.

4.   Transfer the shrub to an airtight container and store in the refrigerator for two to three weeks.

5.   Use in your favorite cocktail, or add about two ounces of the shrub per cup of sparkling water for a refreshing shrub cooler.

- From Colonial Spirits by Steven Grasse

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