Strawberry Balsamic Shrub Recipes
STRAWBERRY BALSAMIC SHRUB
Shrubs, or drinking vinegars, are old-fashioned drinks that are made from a mixture of a fruit syrup and vinegar-and they carry an acidic punch. This strawberry balsamic shrub is a slightly sweeter take on a shrub, and is a great use for strawberry tops and leaves that otherwise would be thrown away. This recipe works best when strawberries tops have been removed by cutting straight across the top of the berry, so that some of the fruit is left underneath the leaves. This usually discarded bit of the berries gets transformed into a sweet pink syrup when they're mashed with sugar and macerate overnight. Since no heat is applied, the strawberry flavor really shines through. Champagne vinegar and white balsamic both have crisp, clean flavors, so the finished shrub has both an acidic bite and a sweet strawberry flavor. Top it off with seltzer for a refreshing nonalcoholic cocktail.
Provided by Food Network Kitchen
Categories beverage
Time P1DT10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
- Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
- To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.
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2018-02-16 This strawberry balsamic shrub is made by macerating fresh strawberries with cane sugar, apple cider vinegar, and a touch of balsamic vinegar. It makes for a …
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- Muddle together strawberries and sugar in a large pitcher or mason jar. Allow mixture to sit for 5 minutes. Stir in apple cider vinegar and balsamic vinegar. Cover and let mixture steep in the fridge for 2 days. Strain out strawberry bits and discard. Store syrup in the fridge until ready to use.
- Add 1 oz shrub syrup to a serving glass filled with ice. Top with chilled sparkling water. Stir to combine. Garnish with fresh strawberries, if desired. Enjoy immediately.
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- Prepare Strawberry Shrub Syrup: Combine the hulled and quartered strawberries and sugar in a large bowl. Stir together. Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours (or as long as 48 hours), stirring once or twice to mix any sugar that settles at the bottom of the bowl. As the mixture sits, it will become more and more syrup-y and liquid-y.
- Once the syrup is ready, stir the mixture once again, scraping the bottom of the bowl. Using a slotted spoon, remove the solid strawberry pieces, pressing them against the side of the bowl to release any additional juice–this mixture should yield roughly 2 cups of strawberry simple syrup. Don’t worry if all the sugar has not dissolved.
- Whisk the vinegar (depending on taste preference, add between 1 and 1/2 to 2 cups vinegar (I did two cups) into the strawberry syrup. Place the shrub syrup in a glass or plastic bottle (including any undissolved sugar), seal well, and shake. Store in the fridge for up to a month.
- Prepare Cocktail: Fill a tumbler glass halfway with ice cubes. Using a cocktail shaker, combine the gin and shrub and shake well. Pour over the ice and top with seltzer. Stir and serve, and garnish with fresh mint sprigs.
STRAWBERRY BALSAMIC SHRUB WITH ROSEMARY - DOMESTIC DREAMBOAT
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- Add sugar and water to small saucepan and bring to a simmer over medium high heat. When sugar is dissolved, add strawberries and rosemary and return to simmer. Reduce heat to medium, and continue to simmer until strawberries have softened and begun to lose their color, about 10 minutes.
- Allow to cool, then strain through a fine mesh strainer into a large measuring cup, gently pressing on the strawberries with a spoon to remove extra syrup. Pour into a glass bottle. Measure 1 Tablespoon of balsamic vinegar into a 1 cup measuring cup. Add enough apple cider vinegar (about 15 Tablespoons) to equal 1 cup of vinegar total. Add the vinegar to the syrup in the bottle and shake gently to mix. Chill in refrigerator for at least 2 hours before serving.
- To serve: pour about 1/4 cup of the syrup over ice and dilute with cold still or sparkling water to taste. Shrub syrup can also be used to make cocktails and tastes especially good with vodka or gin, or mixed with white wine or sparkling wine.
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- Combine the liquor and the shrub in a cocktail shaker. (Note: I listed bourbon, gin, or rum in the ingredients; they are all great, but they make very different drinks. Feel free to experiment). Shake vigorously until chilled. Strain into a mason jar filled with crushed ice. Top with ginger beer, and garnish with strawberry and mint sprig.
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- Place the strawberries in a container like an airtight Tupperware. Combine the strawberries with two cup of sugar. Cover the Tupperware with the airtight lid and store in the refrigerator.
- The strawberry and sugar should ferment in the refrigerator for 48 hours. During these two days, occasionally stir the strawberry and sugar mixture. The more the mixture sits, the more juice will be released.
- Once the fruit has fermented for 48 hours, carefully remove the fruit from the syrup. Press the fruit gently to release any excess juice.
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- Blend strawberries and vinegar in a blender or food processor until very smooth. Keep refrigerated up to 4 days.
- Pour 1/3 cup each chilled Strawberry-Balsamic Sauce and seltzer water into a glass. Add ice cubes. Stir and serve immediately.
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- Combine the strawberries and sugar; mash with a fork until well-combined. Cover and refrigerate overnight. Once a syrupy liquid has accumulated, strain through a fine mesh sieve (reserve the solids to use over yogurt or on toast). Stir the vinegar into the syrup and refrigerate for several hours (ideally a day or more), stirring occasionally to help dissolve the sugar.
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STRAWBERRY-BALSAMIC SHRUB - THE WASHINGTON POST
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