Blueberry Shrub Recipes

BLUEBERRY-BOURBON SHRUB

Steps:

• Puree blueberries, sugar, and red wine vinegar in a blender. Add peppercorns. Chill shrub, covered, 4 hours to 2 days. Strain.
• In a cocktail shaker half-filled with ice, combine 2 fluid ounces blueberry shrub and bourbon. Shake until very cold.
• Strain into an ice-filled pint glass. Top with ginger beer. Garnish with additional blueberries or a lime wedge.

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 SHRUB

Steps:

• Combine blueberries and sugar in a saucepan with 1/3 cup water. Cook at a low simmer for 5 minutes, stirring occasionally, until blueberries are very soft. Strain juice through a fine sieve into a pitcher (or using a funnel, into a clean, empty wine bottle). Press gently with the back of a spoon to release all juice from berries. (If desired, pass juice through a cheesecloth to remove seeds.) Add brandy to pitcher or bottle, and refrigerate. Shrub will keep for several weeks.
• To serve, fill a tall glass with ice. Then fill it halfway with cold water or sparkling water. Top off glass with shrub, and garnish with a mint sprig and a lemon wedge.

BLACKBERRY SHRUB

Steps:

• 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.

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.