Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This pineapple basil shrub is made from fruit and herb infused rice vinegar. Sweetened to taste with simple syrup and dressed up with a slice of starfruit, it's a perfect mocktail.
This recipe takes advantage of seasonal pears and combines them with ginger and vanilla for a syrup that's equally delicious with bourbon, sparkling wine, ginger ale and fizzy water.
Peach season is long gone, but maybe you froze some? To preserve the juice and sweetness of the peaches, I changed up my usual technique to balance the flavor a bit more on the fruit side. This is the perfect little mood booster on a chilly night.
These tasty sour syrups can be enjoyed mixed with bubbly soda water or swirled into cocktails. This super easy recipe calls for native blackcap raspberries, but any fruit or herb can be used including peaches, rosemary, cherry, basil, ginger, etc.
Shrubs are all the rage lately, so I tried a Dandelion Shrub. You infuse dandelion petals in a mixture of raw vinegar, water & sugar, then use the resulting syrup to make a refreshing drink or cocktail. Your gin and tonic will never be the same.
A seasonal drinking vinegar made with fresh strawberries, balsamic vinegar and peppercorns. The basic recipe can easily be adapted to the season and your taste.
Catch up to the craze. Or take a blast to the past. Either way you roll, shrubs are a sweet and tangy refreshing drink and this kiwi shrub is sure to please.
The traditional ratio for shrubs is one part sugar, one part vinegar and one part fruit. However, because apples are so sweet all on their own, when I’m working with them, I ease back on the sugar a little and increase the amount of fruit.
