made it | 0 reviews |
"This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of using fresh ingredients, frozen fruit/berries actually work well and sometimes give a little more juice (don't tell!). I combine the shrub with sparkling water to make a nice soda. It can also be used in cocktails and salad dressing."
Added to shopping list. Go to shopping list.
Ingredients2 d 20 m servings 140 cals
Original recipe yields 12 servings (1 cup )
- Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
- Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
- Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.
- Cook's Notes:
- Use any berries or stone fruit you prefer; if frozen, make sure to let fruit thaw. Strawberries should be hulled and quartered. Stone fruit should be quartered and pitted.
- White granulated sugar provides a neutral sweetness; brown and raw sugars may also be used.
- A number of different types of vinegar can be used as long as it has at least 5% acidity. Distilled white vinegar has more of a clear, sharp flavor, while apple cider vinegar will be milder with a fruity flavor. Wine vinegar will have a superior smooth flavor. Balsamic vinegar is great with cherries and strawberries.
- Feel free to use any herbs you prefer.
Per Serving: 140 calories; 0.1 g fat; 35.7 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition