Photo: Judi Orlick
Many Berry Shrub
As summer continues to produce this bounty of fruit, ripe to overripe berries are perfect fo making this shrub; a delicious cocktail mixer, or addition to lemonade or sparkling water. Vinegar is infused overnight to several days with sugar, mashed berries or other fruits, and herbs or spices, then strained to preserve them. Sweet, tart, and acidic, the shrub is a winner.
Ingredients:
10-12 ounces very ripe berries, rinsed
1 generous cup granulated sugar
1 cup ACV, or white wine vinegar
1 two-inch piece of ginger, peeled and thinly sliced
1 Sprig fresh rosemary
Directions:
Mash all the berries with a fork in a medium bowl. Add sugar and mix well.
Pour into a jar, cover, and let sit on the counter for a day. Shake the jar a few times while it’s sitting out.
Strain the mixture through a fine mesh sieve into a bowl. Strain again for less tiny bits in the syrup.
Pour into a bottle. Add ginger and rosemary sprig, and let sit at least a day for the flavors to meld.
Store in the fridge for up to 6 months.
Pro Tips: Add a splash to seltzer for a refreshing cooler. Mix with bourbon, whiskey, or enjoy it with Prosecco.