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.
BLUEBERRY SHRUB
Provided by Denise Gee
Categories Non-Alcoholic Berry Fruit Marinate Fourth of July Picnic Father's Day Backyard BBQ Condiment Vinegar Blueberry Summer Birthday Family Reunion Chill Party Drink
Yield Serves 12 to 14
Number Of Ingredients 5
Steps:
- Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.
- Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.
- Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
- To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired.
BLUEBERRY-LAVENDER SHRUB
Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave for cocktails or sipping with seltzer.
Provided by Michael Dietsch
Number Of Ingredients 4
Steps:
- Place blueberries and sugar into a medium bowl. Crush the berries, and then stir to combine.
- Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to two days.
- Meanwhile, place lavender into a nonreactive container, cover with cider vinegar, and refrigerate for up to two days.
- Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids.
- Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Allow to combine.
- You may have some sugar clinging to the berry solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
- Pour syrup-and-vinegar mixture into a sanitized mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
- Discard the solids or save them for another use.
BLUEBERRY SHRUB
Provided by Matt Lee And Ted Lee
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine blueberries and sugar in a saucepan with 1/3 cup water. Cook at a low simmer for 5 minutes, stirring occasionally, until blueberries are very soft. Strain juice through a fine sieve into a pitcher (or using a funnel, into a clean, empty wine bottle). Press gently with the back of a spoon to release all juice from berries. (If desired, pass juice through a cheesecloth to remove seeds.) Add brandy to pitcher or bottle, and refrigerate. Shrub will keep for several weeks.
- To serve, fill a tall glass with ice. Then fill it halfway with cold water or sparkling water. Top off glass with shrub, and garnish with a mint sprig and a lemon wedge.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 60 grams
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