Charred Rosemary Pear Shrub

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 1

Whether you’re hosting a traditional dinner on Thanksgiving Day or going “rogue” with a Friendsgiving cocktail and appetizer party, you’ll want to provide guests with a nonalcoholic option. This refreshing mocktail featuring a rosemary pear shrub fits the bill. Shrubs are a hot trend in mixology these days. A concentrated syrup made from fruit, sugar and vinegar, they’re a great way to boost the flavour and inject a pleasant acidity to drinks, especially spirit-free ones. The shrub needs to stand for 48 hours before using and will keep for up to 2 weeks, so you can prepare it well in advance of your gathering. If you’re serving a crowd, whip up a big batch of this beverage in a punch bowl with rosemary ice cubes; to make these, add a small rosemary sprig or rosemary leaves to the water before freezing the cubes.

Ingredients:

  • For the charred rosemary pear shrub:
  • 2 to 4 fresh rosemary sprigs
  • 2 cups (8 oz./250 g) peeled, cored and chopped pears, slightly crushed
  • 1/2 cup (4 oz./125 g) sugar or monk fruit sweetener
  • 1/2 cup (4 fl. oz./125 ml) Champagne vinegar

  • Ice cubes
  • 2 oz. (60 ml) charred rosemary pear shrub
  • 4 to 6 oz. (125 to 180 ml) sparkling water
  • Maple syrup for drizzling (optional)
  • Thinly sliced whole pear for garnish
  • Fresh rosemary sprig for garnish

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Directions:

To prepare the shrub, using tongs, hold the rosemary sprigs over the flame of a gas burner and char the tips. Alternatively, char the tips with a lighter. Let cool, then remove the leaves from the stems and roughly chop. Set aside.

In a glass container, such as a mason jar. combine the pears and sugar. Cover and let stand at room temperature for 24 hours. Add the vinegar and charred rosemary leaves and stir. Cover and let stand at room temperature for another 24 hours.

Stir the shrub vigorously, then strain through a fine-mesh sieve into an airtight glass container. Cover and refrigerate for up to 2 weeks.

Fill a tumbler or other glass with ice. Add the charred rosemary pear shrub and top with the sparkling water. Stir gently to combine. Garnish with a drizzle of maple syrup, a pear slice and a rosemary sprig. Serve immediately. Serves 1.

Williams Sonoma Test Kitchen

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