Garden Lifestyle

Strawberry Shrub

In my travels down South lately, I've been doing programs on capturing the essence of herbs.

In my travels down South lately, I’ve been doing programs on capturing the essence of herbs. One easy, seasonal recipe that I have been preparing with an enthusiastic response is strawberry shrub with lemon balm. It is simple, mouthwatering and a blends flavors of the season.

Quick Shrub

Although many more traditional shrub recipes are left to macerate for weeks, some of the more modern-day recipes call for a brief maceration time. I find that these are quite good, especially when prepared with soft, seasonal fruits like strawberries, raspberries or peaches. Add fruity-flavored herbs to compliment the taste of the fruit; some favs are lemon balm, lemon verbena, orange mint, lemon basil, red-flowered monarda, and chamomile. Spearmint and anise hyssop also blend well with fruit. This is a delicious beverage when poured over ice and combined with equal amounts sparkling water. If using stone fruits, peel and pit them first.

I like to drink this in both non-alcoholic and alcoholic preparations–it misses great with vodka or rum in a collins glass; a splash in a glass of champagne is delightful; and it is good sipped on the rocks. I also use a bit mixed in a vinaigrette, and it is delicious served over fruit salad, ice cream, shortcakes and more.

Makes about 3 cups

About 2 generous cups sliced strawberries, or other soft fruit

1 cup honey

1 1/2 cups organic apple cider vinegar

Handful of fresh herb leaves, if desired

Wash, pick over the berries; hull and slice them into a bowl. Mash them with a fork or a potato masher along with the herb leaves and pour the honey over them, stirring well. Cover the bowl with plastic wrap or a kitchen towel and let them stand for 24 hours.

The berries will give off liquid. Strain the honey-berry mixture through cheesecloth or muslin; do not press on the crushed fruit. (Save the strained fruit for a smoothie or sauce).

Measure the strawberry-honey syrup-there should be about 1 1/2 cups. Add an equal amount of apple cider vinegar to the syrup (if there is only 1 1/4 cups syrup then just add 1 1/4 cups vinegar). Stir well and pour into a sterilized bottle or jar with non-metal lid. Label contents in bottle; keep out of reach of children. Most recipes that we have seen for quick shrubs recommend that they be stored in the refrigerator.

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Comments

  1. YolandaBeatty 07/14/2020

    There is nothing better in the world than the Strawberry Shrub cocktail. I love to capture the essence of different kinds of herbs but this time, I have found the best one. One must read reviews about edubirdie on essayyoda.com/review-of-edubirdie-com website because it is authentic one. This shrub is giving me a very pleasant experience in every sense.

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