Vinegar based drink
I was introduced to shrub by a local cafe, and I can’t quite remember what fruit was used then, but it was delightful. It’s a not-too-sweet alternative to soda (if you put it in carbonated water) and while I love all things vinegar, this really isn’t as vinegar-y as it sounds.
Bubbly without the Booze
This recipe was passed on to me by a friend, Margaret, of The Kitchen Frau blog. I had a kick of a time picking the cherries with her & some other food blogging friend last summer. She has the most beautiful Evans cherries!
For this recipe, I adjusted her original version with apple cider vinegar & you could make it with just about any berry that you like. If you wind up making far more than you need, like I did, it makes for a perfect hand-made gift to bring your favorite hostess over the holidays..
4L of shrub, which is enough for a year.
Vinegar solution 3 parts vinegar, one part water:
2 parts apple cider vinegar
1 part white vinegar
1 part water
12 C fresh cherries, pitted
¼ C sugar for every cup of juice
1 week sitting + 10 min boil
- Place cherries in a large bowl and cover with the vinegar solution.
- Let sit for a at least seven days on the counter, covered.
- Blend and strain all the liquid with the help of a muslin or nut bag.
- Place liquid in a large sauce pot, along with sugar and boil for 10 minutes then seal into mason jars.
- To drink, place 1-2T in a jar, top up with carbonated water & enjoy.
- Add milk and cream into a pot over medium heat, stir constantly until it begins to simmer.