How To make Blackberry Shrub
2 qt Ripe berries
2 c Sugar (or more)
2/3 c Lemon juice
1 qt Club soda
1 pt Tart sherbet (opt)
Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness - if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet. From: Terri St.Louis
How To make Blackberry Shrub's Videos
Blackberry Shrub 2 ways | Pepper Ammy's Fermentation
This video will show you how to make Kombucha and Apple cider Vinegar Shrub follow along with the video there is also a shopping list of ingredients needed listed below.
Feel free to leave a comment suggesting something for me to cook or any changes you can recommend to the recipe.
Ingredient List:
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Second War Shrub Cocktail Recipe: Raise a Glass to History
Mix up a new classic American cocktail at home with this step-by-step guide to Second War Shrub, Charles Joly's original cocktail creation for Smithsonian's Raise a Glass to History.
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Blackberry Shrub Cocktail | Best VODKA Signature Wedding Cocktail
This Blackberry Shrub Cocktail is a great Signature wedding cocktail that will make your wedding truly unique. To get more cocktail recipes like this make sure to get our favorite wedding cocktail recipes at
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This Blackberry shrub cocktail is a one of the best vodka drink recipes we have ever had. This orange vodka cocktail makes a truly unique signature wedding drink and signature vodka cocktail. If you haven't tried vodka this cocktail recipes with vodka will truly make you a star.
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A DRINK FROM THE 1700's ~ SHRUB
OFF GRID with DOUG and STACY are sharing a drink from the 1700s and if you like the haymakers punch you will love this one as well
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During Colonial times, shrubs were a very popular means of preserving fresh produce, usually berries, using vinegar or sometimes a spirit such as rum. Vinegar-based shrubs can provide a delicious and refreshing nonalcoholic drink option too.
The American version of the shrub has its origin in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. Fruit preserves made in this fashion were themselves known as shrubs and the practice carried over to Colonial America. By the 19th century ( post Civil War and during) typical American recipes for shrubs and vinegars poured over fruit and left to infuse anywhere from overnight up to several days, where popular. The fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup.
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Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Recipes for Shrubs made with vinegar are a staple part of early American cookbooks, and were made from whatever fruit was on hand at harvest and needed to be preserved. The vinegar was often a home-made concoction from last years fruit harvest as well.
Orange Ginger Shrub
Ingredients
125 mL (½ cup) thinly sliced fresh ginger
2 large oranges
125 mL (½ cup) sugar
250 mL (1 cup) apple cider vinegar
125 mL (½ cup) fresh lime juice (from 4-5 limes)
Method:
Put the ginger slices in a Mason Jar and muddle until fragrant.
Peel the oranges and scrape away all of the white pith.
Add the oranges to the mason jar, and muddle again.
Pour in Lime juice, sugar and vinegar, then close the lid and shake vigorously for 10 seconds.
Leave on the counter and shake once a day every day for for seven days.
Refrigerate and it will keep for 3 - 4 months.
Frozen Mixed Berry Shrub
Ingredients:
500 mL (2 cups) mixed frozen berries
125 mL (½ cup) sugar
175 mL (⅔ cup) apple cider vinegar
Method:
In a Mason jar, muddle the berries with the sugar.
Pour in the vinegar and shake.
let stand at room temp, for 7 days, shaking daily.
Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible.
The syrup can be kept in the fridge for 3-4 months.
Blackberry Basil Shrub
Ingredients:
75 mL (1/3 cup) blackberries
175 mL (⅔ cup) sugar
6 – 8 large basil leaves
75 mL (1/3 cup) apple cider vinegar
75 mL (1/3 cup) balsamic vinegar
Method:
In a Mason jar; muddle blackberries and sugar.
Slap the Basil to release it's oils and add to the jug.
Add the two vinegars, and shake the jug to combine (put the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily.
Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.
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How to make Blackberry Shrub Part 2
How to make a Shrub Part 2
Find this recipe and so much more available on our website wildgroves.com
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After your mason jars have been fermenting in the fridge for 3 days you can strain the Blackberries using a strainer over a bowl. Don’t toss the fruit, because it is really tasty in your yogurt or over the top of ice cream. I always like to save mine for a garnish as well.
Once our shrub is strained from our fruit. Pour about two tablespoons of shrub in a tall glass. Pour your favorite tonic water in with the shrub and stir generously. Add lots of ice to chill it down, and garnish with blackberries and mint if you like.
If you are not a fan of fizzy water, this also taste great with still water. So your favorite spring water is a great option.
Finally if you are ready to turn your week up, make yourself a refreshing cocktail. Add 1oz of Blackberry Shrub to 3oz of Sparkling Champagne.
For a Blackberry Shrub Daiquiri
In a shaker combine 1 oz of Blackberry Shrub, 1/2 oz simple syrup, 1 oz lime juice, and 2 oz of rum. Give it a nice shake, strain, and serve.
We hope you enjoy these 3 renditions of a Blackberry Shrub. Don’t forget to follow the Fox ???? to Wild Groves for more great EVOO tips and recipes.