Blueberry Lavender Shrub Recipes

HOW TO MAKE A LAVENDER BLUEBERRY SHRUB

Steps:

• Toss blueberries with coconut sugar. Cover and let sit in the fridge for three days.
• Chop lavender to release the flavor. Combine lavender and red wine vinegar. Cover and let sit in the fridge for three days.
• After three days, strain out blueberries, using a mesh strainer, pressing them through with your fingers to squeeze out every bit of juice.
• Strain out lavender into a separate bowl.
• Mix the liquid from the blueberries and the infused red wine vinegar together.
• First taste it. It naturally sweetens with the blueberry sugar. If you're keen for more sweet, add a little maple syrup or honey, and let sit in the fridge for a few days before using to let the flavors marinate.
• This can be used as a part of an herb vinaigrette. I like to add a tablespoon of it to olive oil, sprinkle with salt and pepper and use on a salad. Or simply dilute with water or carbonated water and drink over ice!

BLUEBERRY LAVENDER SHRUB

Steps:

• INSTRUCTIONS TO MAKE SHRUBS
• Combine the fruit and sugar in a large mixing bowl.
• Muddle them together until the fruit is crushed.
• Transfer to a large airtight clamp top glass container
• Add the herbs and vinegar.
• Seal the container.
• Let the mixture ferment at room temperature for 2-4 days.
• Strain the shrubs through a cheesecloth squeezing out all the syrup.
• Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months

BLUEBERRY LAVENDER SHRUB

Steps:

• Toss blueberries with coconut sugar. In a separate jar, combine lavender and red wine vinegar. Cover both and let sit in the fridge for 24 hours.
• Strain out blueberries, and strain out lavender. Mix the liquid from the blueberries and infused red wine vinegar together. Add a little maple syrup or honey to sweeten if you'd like, and let sit in fridge for a few days before using to marry the flavors.
• Pour over ice with sparkling water, or use it in a cocktail!

BLUEBERRY-LAVENDER SHRUB

Steps:

• Place blueberries and sugar into a medium bowl. Crush the berries, and then stir to combine.
• Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to two days.
• Meanwhile, place lavender into a nonreactive container, cover with cider vinegar, and refrigerate for up to two days.
• Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids.
• Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Allow to combine.
• You may have some sugar clinging to the berry solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
• Pour syrup-and-vinegar mixture into a sanitized mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
• Discard the solids or save them for another use.

BLUEBERRY SHRUB

Steps:

• Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.
• Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.
• Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
• To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired.

BLUEBERRY-LAVENDER SIMPLE SYRUP

Steps:

• Combine water, blueberries, sugar, and honey in a saucepan over medium-high heat. Bring to a boil, then reduce temperature to a light simmer. Add in lavender, stir to combine, and simmer for 10 minutes.
• Let mixture cool for 10 minutes, then strain into a jar using a fine mesh strainer. Use the back of a spoon to mash the berries through the strainer to release juices. Refrigerate for up to 1 month.