BLACKBERRY SHRUB
Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
BLACKBERRY-AND-SAGE SHRUB
You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Peach-and-Bay Laurel variations, too.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)
Number Of Ingredients 6
Steps:
- In a large nonreactive pot (such as stainless steel), combine berries, sugar, and sage. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegars and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard sage. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more sage and fresh berries, if desired. Serve immediately.
SHRUB
This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of using fresh ingredients, frozen fruit/berries actually work well and sometimes give a little more juice (don't tell!). I combine the shrub with sparkling water to make a nice soda. It can also be used in cocktails and salad dressing.
Provided by Luba
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P2DT20m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
- Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
- Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 35.7 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 0.2 mg, Sugar 34.4 g
BLACKBERRY SHRUB
Make and share this Blackberry Shrub recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries with sugar, cover and let stand overnight.
- Press through a cheesecloth lined sieve, extracting as much juice as possible.
- Mix in lemon juice.
- Taste for sweetness if too tart, add sugar, stirring until dissolved.
- Pour into bottle, cover and refrigerate.
- Serve as is on the rocks in punch cups or small glasses, or, half fill a tall glass with shrub, add ice, and fill with club soda, or, pour into punch cups and top each serving with a scoop of tart sherbet.
Nutrition Facts : Calories 198.6, Sodium 25.1, Carbohydrate 51.8, Fiber 0.1, Sugar 50.4, Protein 0.1
More about "blackberry shrub recipes"
SPARKLING BLACKBERRY SHRUB RECIPE - SUNSET MAGAZINE
From sunset.com
5/5 (3)Servings 12Cuisine AmericanTotal Time 72 hrs 21 mins
- In a medium bowl, mash blackberries with sugar, using a fork. Let sit about 15 minutes for fruit to get juicy.
- For each serving, pour 1 oz. syrup into an ice-filled glass. Add 5 oz. sparkling water and stir to combine. Or combine all of shrub and sparkling water in a large, ice-filled pitcher. Top glasses with blackberries and add an herb or flower sprig. * Find coconut sugar at well-stocked grocery stores. Kayne prefers a raw vinegar such as Bragg. MAKE AHEAD: The shrub syrup, chilled airtight, up to 1 month.
BLACKBERRY SHRUB RECIPE - MY KITCHEN LOVE
From mykitchenlove.com
5/5 (1)Total Time 96 hrs 15 minsCategory DrinksCalories 325 per serving
- Place blackberries in a 1 ltr jar. Bring sugar and vinegar to a boil in a small saucepan, stirring to dissolve sugar.
- Pour hot vinegar mixture over berries and mix with a fork, crushing berries gently to release more flavor. Seal jar and store in a cool dark place 4 days.
- Strain shrub through a fine-mesh sieve lined with cheesecloth into a clean jar; cover and chill. Check shrub every week or so until vinegar flavor mellows to your liking.
- For each drink, combine 3 tbsp. shrub with 1 cup club soda in a glass filled with ice. Taste and add more shrub if you like. Or add 1-2 oz. of your favourite spirit such as gin, rum or vodka.
BLACKBERRY SHRUB- THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 6Category DrinksCuisine AmericanEstimated Reading Time 3 mins
- Stir in vinegar. Cover and let steep in the fridge for 3 to 5 days, depending on your desired flavor profile. Strain out solids and keep in a jar. Store in the fridge until ready to use. Blackberry shrub syrup keeps in the fridge for a month.
- Sparkling Blackberry Shrub: Add 1 oz blackberry shrub syrup to a serving glass filled with ice. Top with chilled sparkling water. Stir to combine. Enjoy immediately.
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