The Book of Kale and Friends by Sharon Hanna

Author:Sharon Hanna
Language: eng
Format: epub
Tags: cooking, gardening, vegetables
Publisher: D & M Publishers
Published: 2014-05-29T16:00:00+00:00

Fennel Huckleberry Shrub

4 cups (1L) huckleberries (or blackberries)

½ cup (125 mL) herb fennel foliage

2 cups (475 mL) sugar

2 cups (475 mL) champagne vinegar

Forage for huckleberries and use herb fennel—one of those plants that we both love to grow for its versatility, beauty and benefits to the garden—to make this tangy and tart shrub.

In a large canning jar muddle (crush) the berries, using a muddler or blunt wooden spoon. Add fennel, stir in sugar and let sit in the fridge covered for 24 to 48 hours.

Add vinegar, then let sit for a week at room temperature.

After a week, strain out the solid ingredients. At this point, you can start mixing beverages with your shrub, or let it sit for another week to let the fermentation add more complexity of flavour.

MAKES ABOUT 4 cups (1 L)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.