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This is not the kind of shrub you’re thinking of…
Not the green bushy kind that you plant in your yard.
This is the kind of Shrub that has been making a rise in the culinary and mixology realm for a few years now. The method actually dates back to ancient times and includes a sweetened fruit syrup mixed with a tangy vinegar. When combined and melded together, it creates a wonderful mixture to add to your cocktails or to flavor waters and juices
Kiwi happens to be a favorite in our house, so I decided to try my hand at using them in a Shrub!
Shrubs do take about a week before they are ready to use… a type of fermenting if you will, but once it’s ready you can continue to use for about a month if kept in the fridge.
Start by adding the sugar to the peeled and quartered kiwis
Stir the sugar to coat the kiwis. Cover and place in the fridge for about an hour
After an hour, stir the kiwis again. As you can see the sugar is already dissolving. Place back in the fridge and don’t touch until the next day
The next day, remove from the fridge and you will see a nice kiwi syrup has been created!
Strain the syrup into a bowl
Sweet, sweet kiwi syrup
Pour the syrup into a clean jar or container
Pour in the apple cider vinegar
Shake and place in the fridge. Shake vigorously once a day for the next five days.
Now your shrub is ready to drink!
To use in a cocktail, add a dash of the syrup to chilled sparkling wine, or mix it with club soda and a splash of your favorite liquor.
If you’re looking to make a kid-friendly beverage, you can create a fun alternative by combining the shrub syrup, carbonated water, and a few leaves of fresh mint.
Here is the recipe for ya!
- 6 large kiwi, peeled and quartered
- 2 cups granulated white sugar
- 1.5 cups apple cider vinegar