There are two ways of making a shrub (also called syrup) – a hot method and a cold method. This recipe goes through the cold method of making a shrub. You can use any desired fruit.
Be aware that if you make your syrup this way, if the fruit has any yeast moulds on it to start with, you could end up with fermented fruit and make wine rather than a shrub. However, if not too long, the acid in the vinegar will stop that fermentation process.
Preservation is by a combination of the sugar and vinegar.
Proportions vary from fruit to fruit: but base your recipes on 1 cup each fruit, sugar, and red wine or apple cider vinegar, or a blend of vinegars (e.g. white, white wine, red wine, malt, and balsamic). This will give you about 2 1/2 to 3 cups shrub – which will make between 10-20 drinks.
Ingredients
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- Wash and prepare the fruit. Most berries can be lightly crushed, even with your hands, if you prefer. Strawberries should be hulled and quartered. Stone fruit needs to be quartered and pitted.
- Cover the fruit with sugar. (A recommended ratio is one part each of fruit, sugar, and vinegar. Although at this time, you are only adding the sugar).
- Stir to combine, cover, and stash in the fridge. After several hours, or a day or two, your fruit should be surrounded by juice and syrup. This will depend on the fruit you are using - the softer the fruit, the quicker it will release its juice.
- Strain the syrup away from the solids, pressing lightly on the solids to expel any stubborn juice. If any sugar is clinging to the bowl, scrape it into the syrup. It should settle to the bottom, underneath the syrup.
- Add the vinegar (to taste), and whisk to combine, until sugar is dissolved. Pour through a funnel into a clean bottle. Cap, shake well and refrigerate.
- Check the shrub periodically. Some sugar may settle out onto the bottom of the bottle. If so, shake well to combine. Eventually, the acids in the juice and vinegar will dissolve the sugar.
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