|Total Time||2 weeks|
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.
|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|
|~||Aromatics (for herbs, several sprigs or a modest handful of leaves; for spice, 1 to 2 tablespoons, depending on strength/flavor)|
Related article: Shrub love
This content is from the Ellen Jackson collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better