Fruit Shrub

HOT PROCESS METHOD

Place the strawberries (no need to defrost if frozen) and sugar in a medium-sized saucepan over low heat. Bring the mixer to a simmer, stirring and mashing them frequently to prevent scorching and to release the juices.

Remove the sweetened berries from the heat, and allow them to cool to room temperature. If you'd like to use the berries for another use, stain the solids with a fine mesh strainer (pressing the berries to expel as much juice as possible) or with cheesecloth (squeezing the cloth with your hands.)

Otherwise, add the vinegar (and any optional add-ins in the Notes below.) Place the mixture in a clean, lidded jar in the fridge until chilled, about 3 hours. Some sugar may sink to the bottom, just stir it back in. Once chilled, strain out all of the solids and keep refrigerated for about 3 months. See Notes below for serving suggestions.

COLD PROCESS METHOD (Takes 1 Week)

If your strawberries are frozen, defrost them.

Muddle or mash the strawberries with the sugar in a 1.5 qt/L clean jar or non-reactive container. Put the lid on the jar and let it rest in the refrigerator for 2 days while the sugar pulls the juice out of the fruit.

On day 3, stir in the vinegar and any desired flavour add-ins in the Notes below. Let the mixture sit for another 3-4 days in the refrigerator, shaking or stirring it once a day. Some sugar may sink to the bottom, just stir it back in. Strain out the solids, and keep refrigerated for about 3 months. See Notes below for serving suggestions.

*For a Strawberry Shrub Cocktail:

Fill a cocktail shaker or glass jar with ice. Pour in the shrub and rum. Shake to combine.

Strain the liquid into a glass half filled with ice. Top off with the ginger beer.

Garnish with fresh berries and mint if desired. See Notes below for other serving suggestions.

Makes 12 (2oz/60ml) drinks.

NOTES:

*Substitutions for Strawberries:

I chose to use strawberries as they are in season, but you can use any kind of berries, fruit, and even some kinds of vegetables!

The fruit/berries can be fresh or frozen, and don’t need to be perfect (just not moldy), but they should be ripe and juicy! Frozen fruit will break down easier, releasing more juice.

Berries like raspberries, blueberries (be to crush them), blackberries, or cranberries.

Tropical fruits like pineapple, mango, passionfruit, watermelon, or pomegranate. Citrus fruits aren’t suited for shrubs because they are so acidic and, with the vinegar, may make the final drink too tart and mouth puckering.

Temperate fruits like apples, pears, peaches, apricots, plums, cherries, or figs.

Vegetables like rhubarb, cucumber, and tomatoes.

For hard fruits like apples, pears or rhubarb, grate them or finely dice them so you can fully extract the juices for the shrub syrup.

*Vinegar Options:

Red wine vinegar has a beautiful red hue which intensifies the shrub colour already pigmented by red fruits like strawberries, cherries, and raspberries. It creates a sweeter, richer shrub.

Balsamic vinegar is delightful with red berries but because it has such a powerful taste and colour, use a milder vinegar and start by replacing only 1 tablespoon (15 mL) of it with a tablespoon of the balsamic.

Apple cider vinegar and champagne vinegar are common for shrub making. Their mild yet fruity flavours are pleasant and agreeable with other flavour pairings. Unseasoned wine vinegar is also a light tasting, smooth choice.

Our least favourite vinegar in shrubs is regular white (distilled) vinegar. It has a very sharp taste and doesn’t provide any interesting flavours like other types of vinegars do.

*Optional Add-Ins:

Have fun experimenting with different shrub flavours by adding other ingredients to complement the fruit and vinegar you chose:

¼ cup edible flowers like rose petals, lavender, nasturtiums, or elderberry blossoms.

¼ cup fresh herbs like basil, thyme, rosemary, mint, dill, or fennel.

1 tablespoon aromatics like freshly grated or smashed turmeric, ginger, or lemongrass.

1 tablespoon dried whole spices like peppercorns, cinnamon, cardamom, or star anise.

Bronwyn Fraser