Summer Berry Shrub Recipes

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SUMMER FRUIT SHRUB



Summer Fruit Shrub image

Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it's all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back.

Provided by Kim Severson

Categories     project

Time P1DT10m

Yield About 1 1/2 cups

Number Of Ingredients 3

1 pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
3/4 cup sugar
3/4 cup white wine vinegar

Steps:

  • Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
  • Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
  • Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
  • To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 49 grams

BLACKBERRY SHRUB



Blackberry Shrub image

Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 7

1-1/2 cups fresh or frozen blackberries, crushed
1 cinnamon stick (about 3 inches)
1 cup cider vinegar
1-1/2 cups sugar
1/2 cup water
SERVING SUGGESTION:
Optional: Ice cubes, sparkling water and fresh blackberries

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.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

SUMMER BERRY SHRUB



Summer Berry Shrub image

I'm really not sure where the term 'shrub' came from. When you replace the water in the simple syrup with vinegar, preferably organic apple-cider vinegar, you've created a shrub, a bracing and very refreshing early-American treat. The version of this that was in the gardening email I received specified certain berries. I...

Provided by Beth Renzetti

Categories     Non-Alcoholic Drinks

Time 35m

Number Of Ingredients 4

1/2 c blue berries or blackberries or. ..
1/2 c raspberries or strawberries or ...
1/2 - 1 c sugar, depending on the sweetness of the berries
1 c organic cider vinegar

Steps:

  • 1. Add the fruit, ½ cup sugar, and vinegar to a small saucepan and stir to combine. Bring to a boil over high heat. Lower the heat and simmer until the fruit is soft and the sugar is dissolved. Taste for sweetness and add more sugar as needed, stirring to dissolve. Remove from heat.
  • 2. When the liquid is cool, mash or puree the fruit in the syrup and strain into a jar. Discard the solids.
  • 3. To make one glass of shrub, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water. The syrup will keep for 2 weeks in the fridge.

BLUEBERRY SHRUB



Blueberry Shrub image

Provided by Denise Gee

Categories     Non-Alcoholic     Berry     Fruit     Marinate     Fourth of July     Picnic     Father's Day     Backyard BBQ     Condiment     Vinegar     Blueberry     Summer     Birthday     Family Reunion     Chill     Party     Drink

Yield Serves 12 to 14

Number Of Ingredients 5

4 cups fresh blueberries
2 cups cider vinegar
2 cups sugar
Garnish:
Skewers of blueberries (optional)

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.

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