While the word 'shrub' tends to call to mind small to medium sized plants, it has another lesser-known meaning. Shrubs are also a drink made with vinegar, fruit, sugar, and herbs or spices. They are traditional drinks that were made to help preserve fruits before refrigeration. The balance of vinegar with sugar and fruit leaves us with a tangy flavor that is neither too acidic nor overly sweet. Shrubs are often used today as a mixer for cocktails, or as a base for a probiotic mocktail. Preparation is easy, though the steps are spread out over several days, so be sure to start your shrub a week or so before you're wanting to enjoy or share it!
Ingredients:
- 250g strawberries, washed and quartered
- 120g sugar (I used coconut sugar)
- 4g cardamom pods
- 250ml red wine vinegar
First, lightly toast the cardamom pods in a pan, then crush to release their flavor. Combine the strawberries, cardamom, and sugar in a large glass jar, stirring well. Cover with lid and place in the refrigerator for 24 hours to macerate. Juice from the strawberries will combine with the sugar to make a syrup like liquid.
Remove from the fridge and stir well to make sure all sugar is dissolved. Add vinegar and stir again. Replace the lid and return your jar to the fridge for another 48 hours.
Stir once more and strain with a colander and cheesecloth, gently squeezing the fruit to release all liquid. Rinse your jar or pour the shrub into a fresh container and return to the fridge to age 5-7 days.
Your shrub may be kept in the fridge util you are ready to serve it, and will last indefinitely under refrigeration.
While shrubs may be used in place of any mixer to create a cocktail (try pairing this one with bourbon) my favorite way to enjoy a shrub is by making it the main ingredient. I simply add 1- 1.5 ounce of the shrub in a rocks glass, top with soda water and enjoy!