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?
Cranberry-apple shrub is a tangy taste of fall, and a great addition to the holiday table. From "Shrubs: An Old Fashioned Drink for Modern Times" by Michael Dietsch.
A tasty rose-colored shrub for cocktails or mocktails.
Michael Dietsch makes this summer shrub by combining raspberries and thyme, first sweetening the raspberries with sugar and allowing them to macerate before combing them with thyme-infused apple cider vinegar.
Capture summer in a bottle and make this cherry shrub that can be used to liven up a cocktail, fizzy water, or even dessert (vanilla ice cream comes to mind).
Capture the sweetness of spring strawberries by quick-pickling them, easily! And then reward yourself with a smashed, pickled strawberry gin cocktail with your freshly pickled berries.
Once used for their medicinal and revitalizing qualities, shrubs make a most refreshing beverage, with or without alcohol.
Grape juice turned into a delightful and refreshing little shrub...just like soda! Kiss winter goodbye!!!
Preserve summer bounty by turning some of the fruit into shrub, aka drinking vinegar. A delicious tangy flavor concentrate for beverages.
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.