makes about 21/2 cups
The old-fashioned shrub (an infusion of fruit and vinegar) is popular again as a cocktail mixer. Or stir into seltzer water for a refreshing non-alcoholic drink.
2 cups ripe fruit, washed, hulled, and cut into chunks
1 cup granulated sugar
1 cup vinegar (apple cider, wine, or some of each)
1 large sprig thyme, mint, or basil (optional)
Sterilize a Mason jar and lid by pouring boiling water over them; let sit for 10 minutes, then empty and cool. Add the fruit and sugar, and use a wooden spoon to mash the fruit into chunks. Cover with towel and let it sit at room temperature overnight.
After 24 hours, add the vinegar and herbs, if using. Apply lid and gently shake jar until sugar has dissolved. Refrigerate for 1 week.
Strain the mixture through a sieve, pressing with a wooden spoon to extract flavor. Wash and re-sterilize jar and lid; transfer shrub to jar and refrigerate up to 6 months.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.