This page is devoted to shrubs or drinking vinegars.  I normally drink them mixed with club soda. Pour 1/4 cup of shrub over ice in a tall glass. Add club soda and stir.  Great in the summer. In the winter, I usually just sip it straight.

For those of you unfamiliar with them, the definition is:

A shrub, in drink terms, is a concentrated syrup that combines fruit, sugar, and vinegar, resulting in a sweet, acidic mixer that can be used in a variety of drinks. Quite often, herbs and spices are also used to created interesting flavor combinations. You may also see shrubs referred to as ‘drinking vinegars.

Rhubarb Shrub

  • 2 pounds rhubarb, chopped 1/4 inch thick
  • 1 cup cider pvinegar
  • 1 cup granulated sugar
  1. Combine the rhubarb, white wine vinegar, and granulated sugar in a small saucepan over medium-high heat, stirring as the rhubarb begins to break down.
  2. When the mixture comes to a boil, reduce heat to low and cook until the rhubarb is completely broken down into strands, about 10 minutes, stirring occasionally.
  3. Remove from heat and pour into a colander or fine mesh strainer lined with a layer of cheesecloth. Allow the mixture to strain until it stops dripping, about 30 minutes. You can stir the mixture gently once or twice to help it strain, but do not press it through the cheesecloth. Discard the solids.
  4. Pour the resulting syrup into a jar and let cool to room temperature. Store in the refrigerator.

Lemon Balm Shrub

  • 1 cup granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 cup lightly packed lemon balm leaves
  1. Combine sugar and vinegar in a medium saucepan and stir to combine. 
  2. Heat mixture over medium-high heat until it reaches a simmer, or until the sugar is fully dissolved. 
  3. Remove from heat, add the lemon balm, cover and allow to steep for 10 minutes. 
  4. Strain to remove the lemon balm and cool to room temperature. 
  5. Transfer to an air tight container and refrigerate until ready to use.

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