A shrub, also referred to as sipping or drinking vinegar, is a concentrated syrup crafted from just three simple ingredients that can be incorporated into mocktails, cocktails, and various refreshing drinks. This method is a personal favorite for preserving rhubarb from the garden to savor its essence throughout the summer.
Exploring different garden or farmers’ market produce such as strawberries, raspberries, blackberries, and peaches can add a delightful twist. Additionally, enhancing the flavor profile with ingredients like ginger, herbs, or other aromatic components can elevate the experience.
**Ingredients:**
– 2 cups roughly chopped rhubarb
– 1 cup granulated sugar
– 1 cup apple cider vinegar
**Preparation:**
In a small saucepan, combine rhubarb and sugar, gently simmering over medium-low heat. Stir occasionally until the sugar dissolves and the rhubarb softens, typically taking around 5 to 8 minutes. Allow it to cool for about 15 minutes after removing from heat.
Strain the rhubarb syrup through a fine-mesh sieve into a large measuring cup or bowl, then transfer it to a bottle or Mason jar with a secure lid. The leftover rhubarb flesh can be discarded or repurposed for other culinary delights like toppings for ice cream or yogurt.
Introduce the vinegar to the rhubarb syrup and either shake the bottle or stir well to blend the ingredients. Seal the container and refrigerate for up to 3 months.
For serving, mix one part shrub with four to five parts sparkling water, juice, or your preferred mixer.
*Yields: 2 cups*
This recipe is a collaborative production with the CBC Creator Network.