Stone Fruit Shrub
Source: Elianna Friedman, CUESA’s Market Chef
Shrubs (aka drinking vinegars) have been used for many years to preserve fruit at the peak of harvest. There are a few different ways to make a shrub, however, the following cold-pressed method helps maximize preservation of the fruit’s natural flavors because no heat is used. Add the shrub to sparkling water or use as a mixer in cocktails.
Makes 16 to 20 ounces
2 cups roughly chopped stone fruit of choice
1 cup sugar
¾ cup apple cider vinegar
1. Add stone fruit and sugar to a large class bowl and combine. Cover well with plastic wrap. Store in the refrigerator and let macerate for a minimum of 6 hours (up to 48 hours).
2. Remove the mixture from the refrigerator and strain the fruit out of the syrup. Add the vinegar and any remaining undissolved sugar to the syrup and whisk together.
3. To use, add 2 tablespoons of shrub per cup of sparkling water and mix. Add more shrub as needed to taste. Store the shrub in the refrigerator for up to 1 month. The flavors will begin to marry together more as time passes.