Pineapple Shrub Recipes
SHRUB
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.
Provided by Luba
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P2DT20m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 35.7 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 0.2 mg, Sugar 34.4 g
PINEAPPLE SHRUB
This is a summertime drink my mother used to serve back in the 70's when she was entertaining. Best served in frosted glasses.You''l need time for the juices to chill if they are not already. (not included in cooking time)
Provided by Kitchen Witch Steph
Categories Beverages
Time 5m
Yield 2 drinks, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix juices and chill.
- Pour into six glasses.
- Add a small scoop of sherbet to each glass.
- Garnish with mint sprigs.
Nutrition Facts : Calories 135.9, Fat 1.1, SaturatedFat 0.6, Sodium 25.6, Carbohydrate 31, Fiber 1.9, Sugar 24.9, Protein 0.9
PINEAPPLE-ORANGE SHRUB
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 4
Steps:
- Combine ingredients.
Nutrition Facts : Calories 180, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- Chop the pineapple into small pieces. Stir together with the sugar and vinegar in a small bowl and set aside, at room temperature for two days to macerate, stirring occasionally until all the sugar is dissolved.
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- ! Blend until combined. This creates the concentrated/base of the drink. Taste and adjust as needed. For example, if you want it extra spicy, add more cayenne. If you want it a little more zesty or tangy, add more apple cider vinegar, mint, and lime.
- Pour mixture into a bottle and store in the fridge until ready to drink. Once ready to drink, simply add sparkling water (adjust to taste) and optional ice. Lime and mint to garnish.
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Estimated Reading Time 4 mins
- Put ginger and mint leaves in a clean widemouthed 1-qt. canning jar. Bruise them with a wooden potato masher or pestle (if you have one; or use a wooden spoon) until very fragrant. Add pineapple and enough vinegar to cover. Close jar tightly and shake vigorously for 10 seconds. "This gently macerates the fruit, releasing the flavors into the vinegar," says Karlin. Push pineapple, mint, and ginger down so they're completely covered by vinegar and it can draw out their flavor. (It's also important to keep the fruit completely submerged to prevent undesirable bacteria or mold from growing on it.)
- Replace lid with a piece of cheesecloth (so air can get in and help start fermentation) and securely attach with a rubber band or the jar ring. Leave at room temperature about 12 hours.
- Discard cheesecloth. Replace lid and ring, secure tightly, and repeat the shaking daily for 3 days, keeping at room temperature. "I usually stick a Post-it on the jar that allows me to keep track of where I am in the process," says Karlin.
- Pour mixture into a wide strainer set over a bowl. Discard mint, then return solids and liquid to jar. Shake well each day for 4 more days at room temperature. "There's not much of a visual indicator, but it will be done after 7 days total," Karlin assures.
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- Begin by removing the outer peel and core of the pineapple, Cut pineapple into small pieces and add to 1-gallon Mason jar. Next, roughly slice washed ginger root and add to jar.
- Add the organic granulate sugar to the jar and stir well. Place the jar into the refrigerator for 3 day, making sure to gently shake the jar a few times a day to help the sugar dissolve.
- After the 3rd day, add the raw apple cider vinegar to the pineapple syrup, making sure to stir the mixture well. Return the drinking vinegar to the refrigerator and allow to sit for an additional 5 to 7 days. During this time, gently shake the mixture well.
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From withfoodandlove.com
Estimated Reading Time 3 mins
- Bring the water and pineapple to a boil in a sauce pan. Immediately reduce the heat and simmer for 15 minutes.
- Remove the pan from the heat, add in the sage leaves and muddle. Allow the mixture to rest for 5 minutes. Then add in the honey and salt, and stir to dissolve.
PINEAPPLE GINGER MINT SHRUB RECIPE | MYRECIPES
From myrecipes.com
- Put ginger and mint leaves in a clean widemouthed 1-qt. canning jar. Bruise them with a wooden potato masher or pestle (if you have one; or use a wooden spoon) until very fragrant. Add pineapple and enough vinegar to cover. Close jar tightly and shake vigorously for 10 seconds. "This gently macerates the fruit, releasing the flavors into the vinegar," says Karlin. Push pineapple, mint, and ginger down so they're completely covered by vinegar and it can draw out their flavor. (It's also important to keep the fruit completely submerged to prevent undesirable bacteria or mold from growing on it.)
- Replace lid with a piece of cheesecloth (so air can get in and help start fermentation) and securely attach with a rubber band or the jar ring. Leave at room temperature about 12 hours.
- Discard cheesecloth. Replace lid and ring, secure tightly, and repeat the shaking daily for 3 days, keeping at room temperature. "I usually stick a Post-it on the jar that allows me to keep track of where I am in the process," says Karlin.
- Pour mixture into a wide strainer set over a bowl. Discard mint, then return solids and liquid to jar. Shake well each day for 4 more days at room temperature. "There's not much of a visual indicator, but it will be done after 7 days total," Karlin assures.
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