Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes by Loeb Katie & Garces Jose

Author:Loeb, Katie & Garces, Jose [Loeb, Katie]
Language: eng
Format: epub
Publisher: Creative Publishing International
Published: 2012-06-30T21:00:00+00:00

3. Funnel cooled shrub into clean, sterilized glass bottles and stopper securely. (Run the glassware through boiling water to sterilize.) Shrub keeps for up to 6 months in the refrigerator (a).

Use as a cocktail ingredient or mix with club soda, flavored seltzer, or ginger ale (one part shrub to six parts water) to taste for a refreshing nonalcoholic beverage (b, c). Garnish with a sprig of mint if desired.

RECIPE NOTES: The basic proportions of three parts fruit to one part vinegar plus one part water plus (approximately) one part sugar works well for most any fruit you’d like to make into a shrub. I like just a little more sugar so I’ve included that in this basic recipe. Your tastes may vary. The end result should be sweet, but with a decidedly vinegary tang.

Most centuries-old recipes call for apple cider or white vinegar. I like the subtle sweetness of white balsamic, but champagne vinegar or sherry vinegar work wonderfully as well. In addition to all kinds of berries, peaches, apricots, and cherries make wonderful shrubs. Stone fruits just need to be pitted and chopped into small pieces; cherries can be pitted and quartered.

YIELD: APPROXIMATELY 6 CUPS (1.4 L)

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