What the Shrub?!
In the culinary world, the word ‘shrub’ holds two different meanings. A shrub is a liquid-syrup made by infusing fruits and herbs with vinegars and then mixing it with carbonated beverages or liquors to make sodas and cocktails. It is also term used to refer to the actual soda or cocktail itself. Shrubs date all the way back to the 15th century and were originally created as a way to preserve fruits and vegetables before there was refrigeration. Fast-forward a couple hundred years and shrubs are slowly gaining more popularity, not only because they are delicious and easy to make, but they are also full of health benefits. We are sharing our favorite shrub recipes which use balsamic vinegar to make refreshing drinks that will keep you cool for the summer.
- 2 to 3 tablespoons flavored white balsamic vinegar, or Mango, Peach, Coconut, Cranberry Pear, or Lemongrass
- 2 cups club soda or seltzer
- Mix vinegar with club soda and serve over ice.
- You can adjust the ratio of vinegar and soda to taste. Adding more vinegar increases tartness.
- 1 1⁄2 cups balsamic vinegar
- 1 1⁄2 cups coarsely ground espresso coffee
- 6 tbsp. agave syrup
- 6 tbsp. maple syrup
- Chilled sparkling water, for serving
- In a medium bowl, combine the balsamic vinegar with the coffee and 1⁄2 cup water, cover with plastic wrap, and let sit at room temperature for at least 6 hours or overnight.
- Pour the liquid through a fine sieve lined with cheesecloth into another bowl
- Stir in the agave and maple syrups.
- In a chilled 12-oz. glass filled with ice, add 3 tablespoons coffee shrub, top with 4 ounces sparkling water, and stir to combine.
- Store the coffee shrub in an airtight glass container in the refrigerator for up to 4 weeks.
- 3 cups pitted and halved sweet cherries
- 1 vanilla bean, split and seeds scraped
- 2 cups balsamic vinegar
- 1 3/4 cups granulated sugar
- 1/4 cup honey
- 2 ounces bourbon
- 1 ounce balsamic cherry shrub
- lemon-lime soda
- In a sterile 1 quart jar, muddle together cherries, vanilla been seeds and pod until cherries are well mashed.
- In a small saucepan, bring balsamic vinegar to a boil and pour into jar. Wipe rim of jar with a clean cloth. Cover mouth of jar with plastic wrap then screw on jar lid. Refrigerate for 2 weeks. Each day, give the jar a hearty shake then return to the refrigerator.
- After 2 weeks, remove jar from refrigerator. Strain balsamic cherry mixture through a fine mesh sieve into a small saucepan. Add sugar and honey. Bring mixture to a boil and stir until sugar has dissolved. Remove from heat and cool completely. Once cool, pour shrub into a sterilize jar. Shrub can be stored in the refrigerator for up to 6 months.
- Fill a shaker halfway with ice. Shake together bourbon and balsamic cherry shrub. Pour into a glass filled with ice and top with lemon-lime soda.
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