Ron Wilson

Ron Wilson

Want to know more about Ron Wilson? Get his official bio, social pages and more!Full Bio

 

Rita says "Yum Shrubs!"

Shrub basics

Shrubs are just sweetened fruit flavored vinegars. The acid in vinegar preserves the drink, so shrubs can be kept for months refrigerated.

Fruit: Most fruits work well, the riper, the better. Fruit doesn’t have to be perfect. Remove any bad spots.

Start with a simple one fruit shrub, then experiment with more fruits, spices, etc.

Peel, chop, or crush fruit a bit to hasten infusion.

I’ve made blueberry and strawberry shrubs. Melon, peach, pineapple, citrus and apple are excellent - you get the picture!

Vinegar: Distilled white for clear, sharp flavor or apple cider vinegar for mellow flavor. Rice vinegar works too. How about a splash of balsamic added?

Sugar: I use granulated, but raw, brown or honey works.

Master fruit shrub recipe

Ingredients

Recipe can be doubled, tripled, etc.

2 heaping cups fruit, peeled, chopped or crushed a bit if necessary

2 cups vinegar

1 to 2 cups sugar or to taste

Instructions

Sterilize glass jar.

Heat vinegar in pan to a simmer. You’ll see little bubbles around the edges. Don’t boil.

Pour vinegar over fruit in jar, leaving a bit of space. Put lid on.

Cool, then place in cool, dark place or refrigerator. I put mine in the refrigerator. Let infuse at least 2 days or as long as you want (a month or more is OK) until desired flavor is reached.

Strain fruit for a sparkling looking shrub syrup, or leave in and puree for a thicker syrup.

Place in pan, add sugar and bring just to a boil. Cool and pour into sterilized container and cap.

Store in refrigerator up to 6 months or more. If shrub bubbles, get slimy, etc. toss it. That rarely happens.

Serve: Mix a few tablespoons syrup into glass of chilled sparkling or regular water. Taste and add more, if desired.

Other ways to use shrubs: Cocktail mixers, salad dressings, over ice cream, etc


Sponsored Content

Sponsored Content