Strawberry Shrub
Shrubs are an easy way to preserve a glut of produce and to extend the flavors of fleeting seasons. I marvel at just how much this shrub really does taste like a strawberry! It takes me back to going berry picking in the summer with my family and channels the free-wheeling days of late spring, early summer.
Having a shrub on hand allows you to assemble a sophisticated, refreshing and fun beverage within seconds. I love tossing a tablespoon or two into my water bottle when I go for a hike or adding a shot to sparkling water for an afternoon cocktail.
Please note that the amount of apple cider vinegar is merely a suggestion. If your berries are on the sour side, you will likely want to use less. If they are sweet, you may wish to pour in more. Let your preferences and good judgment guide you.
INGREDIENTS
2 c sliced strawberries
2 c unrefined cane sugar
1 c apple cider vinegar
DIRECTIONS
Add fruit to a sterilized jar and pour sugar on top. Stir and cover. Let sit for 1-2 days. You may need to stir periodically to ensure that the sugar all dissolves.
Filter out the syrup into a sterilized jar, pressing lightly on the solids to extract all the juice.
Add apple cider vinegar and stir. Store in the refrigerator.
Yield ~ 2 c
NOTE
What to do with the strawberry discard? Throw them in yogurt for a snack, add to pancake batter or mix them with fresh berries and top strawberry shortcake. Check out this recipe for Sourdough Ricotta Pancakes