How to Make a Shrub, a flavorful fruit-infused drinking vinegar used in cocktails, mocktails, vinaigrettes and sauces! Allow 24 hours to sit overnight. Recipe by Tonia Schemmel
- 1 cup washed ripe plums (4–5 medium-sized) or other fruit-see notes
- 1 cup cane sugar
- 1 cup chopped shiso leaves ( sub basil) see nots
- 1 cup rice vinegar (substitute white wine vinegar or apple cider)
- 2 x quart jars (or similar sized vessels, or 2 bowls)
Place whole plums (don’t bother removing the pits, as the whole mixture will get strained) and sugar in a jar and mash until juicy and mixed. Put a lid on the jar and leave at room temperature for 24 hours.
Roughly chop the shiso leaves and place in a jar along with the vinegar. Put a lid on the jar and leave at room temperature for at least 24 hours or up to 1 month.
Strain the plum mixture, discarding plum pulp. Strain the vinegar discarding the herbs. Add about ½ of the vinegar to the plum syrup and taste. Some kinds of vinegar are stronger than others so add more to your liking.
If you do have leftover vinegar, it can be a beautiful component to salad dressings!
Place in a clean jar or bottle.
Because of the preservation quality of the vinegar, this is shelf-stable for 3 months.
It is also fine to refrigerate-best used within 6 months.
FRUIT: Feel free to sub other fruits or berries. Juicy fruits work best. Peaches, pineapple, strawberries, mango, passion fruit, nectarines, blackberries, etc. Colorful fruits make the prettiest shrubs.
Herbs/Spices: feel free to use any fresh herbs, fresh ginger, zest, or even whole spices to infuse the vinegar.
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