Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Basic Shrub Recipe

By , from the Ellen Jackson collection
Total Time 2 weeks
Yield 1 qt.

Introduction

All a shrub syrup needs is equal parts (by weight) ripe fruit, sugar, and vinegar. It’s helpful to have a scale to determine that the ingredients are all the same weight. But because shrub-making isn’t an exact science and personal taste is the key to success, use these guidelines instead if you don’t own a scale.

Ingredients

3 to 4 cups fresh fruit or vegetables, preferably organic, washed, stemmed, seeded, and cut in 1-inch chunks if necessary
2 to 2½ cups sugar
2 cups vinegar
~ Aromatics (for herbs, several sprigs or a modest handful of leaves; for spice, 1 to 2 tablespoons, depending on strength/flavor)

Steps

  1. Combine the fruit and sugar in a wide-mouth glass jar. Use a muddler or wooden spoon to apply gentle yet firm pressure, enough to break up the fruit. Cover the jar with a lid or plastic wrap and let it sit in a cool, dark place for at least 5 or 6 hours, or up to 24 hours.
  2. After 24 hours, add the vinegar and aromatics, stir until the sugar has dissolved, and return, covered, to a cool, dark spot (or the refrigerator) for a week or slightly longer, until the flavor is fully realized.
  3. After a week, or when the flavor is to your liking, press and strain the contents of the jar through cheesecloth or a fine-mesh sieve, pressing lightly to release all of the liquid from the fruit. Store in a clean container in the refrigerator for another week, or until the flavor of the vinegar mellows and fades into the background.
  4. The shrub will keep in the refrigerator for up to 6 months. Serve it with sparkling or still water, over ice, or create your own cocktail by mixing the shrub with a spirit (gin, rum, or vodka), complementary liqueur, and bitters.

Related article: Shrub love

chicken tikka

This content is from the Ellen Jackson collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Carrie Floyd on Sep 24, 2012 at 9:15 PM PDT

I just sampled the shrub I made last week out of Chester blackberries: I love it! Tomorrow I’m going to make another, this one of the peaches and maybe lemon verbena.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer