Wednesday, May 7, 2014
SeriousEats:: Cocktail 101: How to Make Shrub Syrups does a great explanation of how to make shrub syrups, but I thought I'd just throw in some photographs...and reduce the recommended amount of sugar. These things are stupid easy to make and great as mixers. Strawberry shrub in elderflower gin, anyone?
1 part fruit to 3/4 part sugar to 1 part unpasteurized apple cider vinegar
Jars/containers (2 cups strawberries results in 2.5 pints of shrub, for me)
Step 1: Macerate the fruits for a couple days until the juice separates.
I used 2 cups hulled and quartered strawberries and a 1.5 cups sugar (1 part fruits : 3/4 part sugar) and stuck it in the fridge, stirring a couple times per day. Serious Eats recommends 1:1:1, but 1:3/4:1 is nice even with less sugar.
Step 2: Filter the juice through a strainer into a jar for a couple hours.
My set up has a small strainer resting on top of a canning funnel, pouring into a jar. Press the fruits a bit to squeeze out some of the remaining juices. Be sure to leave room for your apple cider vinegar.
Step 3: Mix in the apple cider vinegar
One part unpasteurized apple cider vinegar to one part fruit...or to taste. Whatever.
The Serious Eats tutorial has a nice little blurb about how the live cultures in the unpasteurized vinegar help to preserve the shrub syrup.
Step 4: Let the shrub hang out in the fridge for a few days, keep it there.
As the shrub ages a bit in the fridge the flavor mellows. You can drink it immediately, but I like to let it mellow a bit.
I have since invested in plastic caps for mason jars, they're a bit of a life changer for this nonsense.
Step 5: Mix with tonic water (or your favorite booze) and enjoy.
I've also mixed strawberry and kiwi syrups for a tropical twist. And I suspect my elderflower gin with some of the strawberry syrup will be delightful...or maybe strawberry shrub with chocolate bitters. The possibilities are endless!