Summer Fruit 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

SUMMER FRUIT SHRUB COCKTAIL



Summer Fruit Shrub Cocktail image

Provided by Rick Martinez

Categories     Fruit     Cocktail     Summer     Bon Appétit     Drink

Yield Makes 4

Number Of Ingredients 6

3/4 cup sugar
1/2 cup water
1 1/2 pounds ripe fruit (such as peaches, strawberries, plums, or pineapple) cut into medium pieces
3 tablespoons distilled white vinegar
1 1/2 ounces spirit of choice
1/2 ounce lemon juice

Steps:

  • Bring 3/4 cup sugar and 1/2 cup water to a boil in a medium saucepan. Slice 1 1/2 pounds ripe fruit (such as peaches, strawberries, plums, or pineapple) into medium pieces. Reserve a few pieces for serving and add remaining to pan. Reduce heat; simmer 10 minutes. Remove from heat and let sit 30 minutes. Strain syrup into a bowl; stir in 3 tablespoons distilled white vinegar. Cover and chill shrub.
  • For each cocktail, shake 2 ounces shrub, 1 1/2 ounces spirit of choice, and 1/2 ounce lemon juice in an ice-filled cocktail shaker until frosty. Strain into an ice-filled Collins glass; top with some reserved fruit.

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