How to make a Strawberry ShrubJune 27, 2014 -- Published by Tara Shinn
Condensing the flavor of seasonal ripe fruit, then preserving it with vinegar is know as a shrub, and is an easy way to add flavor to cocktails well after the growing season is over. Today I’ll be showing you how to make a strawberry shrub, but you can use any high water content fruit you wish- plums, peaches, watermelon and pineapple all work great for shrubs! In order to maximize the flavor of our shrub, we will first be making a strong strawberry syrup using the cold method. Most people are more familiar with the hot method of making simple syrup (dissolving 1 part sugar in 1 part hot flavored water), because it’s faster, but the cold method draws out far more flavor and can be used more sparingly in cocktails.
Cut the tops off of clean, ripe strawberries and cut them into quarters (You’ll need 1 cup).
Add 1 cup of white granulated sugar and toss well. You want each strawberry quarter to be completely covered.
Cover with plastic wrap and store in the fridge for about 2 days, occasionally scraping the sugar off the bottom and tossing until all the sugar has dissolved and looks like this:
From here you can choose to strain out the strawberries and keep your strawberry syrup in the fridge for up to 2 weeks, or you can continue to step 4 and turn it into a shrub which will last for about a year. If you’ve never tried either, I would suggest reserving a small amount of syrup so you can compare the two side by side.
Add 1 cup of vinegar stir well, cover again and let sit in the fridge for up to 5 days. I used Champagne vinegar for the strawberries, since they go so well together, but you can use any type you want!
You can choose to strain out the strawberries, or keep them in there for a few days to use as cocktail garnishes or as a delightful addition to summer salads!
What do you do with fresh fruit shrubs? Add a bit to a Clique Vodka and soda or ginger ale for a delicious summer cocktail, add a splash to a classic Lemondrop or Cosmopolitan, or try this amazing recipe from the #MixBook!: