There's no other way to put it, I've been on a complete shrub making bender for the past few weeks. You read it right. Shrub making. I really just like saying shrub. Sometimes, when my mind gets into a brief jumble, I call a shrub a bush but Michael is quick to correct me. Bless him.
What's all this shrub making business you ask? I'll tell you what, although I'm late coming to the shrub party myself. A shrub is a drinking vinegar. It is made with equal parts of fresh fruit, sugar and vinegar. There are a seemingly infinite number of combinations. You can, of course, choose just about any fruit that's in season, use granulated cane sugar or brown sugar or honey, you can vary your vinegars - apple cider, red wine, white.You can cook your shrub or use a cold-process method.
I've been making a very straighforward cold process shrub. It couldn't be simpler. I followed the directions on serious eats. Yes. I actually followed the directions. Ah, the maturity that comes with yet another birthday. If your not a link follower, here's how I made my first two shrubs:
1. Find the fruit of your dreams (2 Cups) and give it a good rinse. I chose blackberries but really wanted peaches or apricot but it's not quite that time of year yet. You can also mix fruit. Strawberry/Apricot for example. I'm playing with the idea of a ginger shrub and I'm wondering how citrus would do. Lemon would be lovely. You can even add a vanilla bean. Oh, the choices!
2. Mash that sweet stuff up! I used my hands to squeeze out the juice, you could just as well use a potato masher. Get a little messy. Tip: Think twice about wearing white.
3. Sugar, please. Use the same amount of sugar as the amount of fruit you use. I used 2 cups of everything. I also used granulated sugar but I've read that you can use turbinado or brown sugar as well.
4. Add the sugar and incorportate it into the macerated berries. It will feel gritty, of course, but over time the sugar will dissolve. Give it a good mixing, put a lid on it and find a place where it can sit for a day or two in your fridge.
5. I was doing so well with the photos but I ran out of steam so you'll have to use your imagination now. After a day or two, remove the berries and strain the syrup into a bowl. You are allowed to "accidentally" get some on your finger tips and taste. I emptied the bowl that was in the fridge into a little wire mesh kitchen strainer and gently pressed the solid mass of fruit to get as much syrup extracted as possible.
6. Add the vinegar and stir. I used a whisk, I hardly think it matters much. Again, I used 2 cups fruit, 2 cups granulated sugar and 2 cups apple cider vinegar.
7. Find a nice jar to store the little concoction that you have created. This will go into the fridge to mellow for a few weeks. It is advisable to give the jar a gentle shake once a day to get any remaining sugar off the bottom of the jar. Eventually the sugar will dissolve.
8. You are now the proud owner of a shrub. It is a concentrate so cut your shrub with a little club soda or seltzer or soda water, add ice and enjoy!
Shrub making works for me on a number of levels. I feel as though I am sneaking in the backdoor of fruit preservation. Oh, I've dreamed of making jams. I gather all the best berries, cook them slowly over a low flame, and when the fruit is ready, I fill a dozen or so sterile mason jars. The lids pop and I give them away to all of my most favorite people. That's where my pretty little dream turns into a nightmare because the next image that pops into my head is the swath of dead that I leave in my wake. All of my favorite people slumped over their breakfast tables with their jammy toast still in their clutches. So sad.
I fear poorly sterilized mason jars the same way that I fear eating the wrong type of hand picked mushrooms. This, as you can see, is why I've never become a world class mushroom gatherer. As Michael would say, I'm risk-averse. The shrubs seem more forgiving and I can't imagine they will last long around here with the summer months coming up. Spending lazy days around the picnic table with a book in one hand and a drink in the other is my idea of the perfect summer.
