Making shrubs is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at the award-winning SHED in Healdsburg, California (healdsburgshed.com). They are as colorful and refreshing as a summer drink should be.
Total TimePrep: 10 min. Cook: 20 min + chilling
- 1-1/2 cups fresh or frozen blackberries, crushed
- 1 cinnamon stick (about 3 inches)
- 1 cup cider vinegar
- 1-1/2 cups sugar
- 1/2 cup water
- SERVING SUGGESTION:
- Ice cubes, sparkling water and fresh blackberries, optional
- Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week.
- Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit.
- Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks.
- To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.
Cherry-Lime Shrub: Substitute fresh pitted dark cherries for blackberries and 1 strip lime peel for cinnamon stick.
Peach-RosemaryShrub: Substitute chopped peeled fresh peaches for blackberries and a 2-in. sprig of rosemary for the cinnamon stick.
Blueberry-Lemon Shrub: Substitute fresh blueberries for blackberries and a 1 strip lemon peel for the cinnamon stick.
Strawberry-Basil: Substitute chopped fresh strawberries for blackberries and 4 large basil leaves for the cinnamon stick.
Nutrition Facts2 tablespoons blackberry shrub syrup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (20g sugars, 1g fiber), 0 protein.
Originally published as Blackberry Shrub in Modern Comfort Summer 2016