This old-fashioned favorite is making a big comeback! Shrub syrup is a great way to preserve and experiment with seasonal fruit. It is wonderfully versatile, from drinks to dressings and jams to glaze for meats, shrub will be your new kitchen staple! When done properly, Shrub Syrup should be tart and sweet, perfect for a spritzer or fruity non-alcoholic beverages.
Ingredients:
- 2 cups fruit (peeled and/or seeded if necessary)
- 2 cups Two Rivers Balsamic Vinegar
- 1 1/2 – 2 cups sugar
- Chop fruit and add to a glass jar
- Add vinegar to a saucepan and heat to just below the boiling point
- Pour the vinegar over fruit, leaving at about 1/4 inch headspace in the jar, seal tightly
- Store in refrigerator for at least 24 hours or until desired taste (up to 4 weeks)
- Strain fruit from vinegar. Use coffee filter to remove all fruit particles if desired
- Place vinegar and sugar in a saucepan and boil, stirring until sugar is completely dissolved
- Remove from heat, let cool and store in an airtight jar
- Store in refrigerator for up to 4 months, seal tightly after use