I am relatively new to the whole Shrub comeback. Perhaps I have just put so much time into the Jam World that all else has gone astray. I happen to have a beautiful Lavender bush or two in the yard and beside having it to scatter around the house for the smell and drying it out for recipes I never gave Shrub a
I did purchase a book all about Shrub and it's history and it is great. It is called Shrub (DUH) the author is Michael Dietsch.
It is great and the recipes are so scrumptious.
1 cup mixed berries
3/4 cup of sugar
3/4 cup champagne vinegar
4 springs lavender
I adapted the recipe from one in the book. It is different ingredients but the same principle.
First place all your berries into a bowl and add the sugar. Stir to combine and smash a bit to get the process going. Make sure the sugar dissolves prior to covering for the berry nap time.
Place the Berries and sugar in the refrigerator for up to 2 days.
Put your vinegar into a small separate bowl. Add your lavender sprigs to it and let it sit in a cool dark place for up to 2 days. Cover with a plastic wrap or cheese cloth either will do.
The point of the two bowls and the sitting is so the flavors join together prior to making a party out of them both.
It is pretty amazing how much of the vinegar the lavender soaks up. It is thirsty. After one day a full 24 hours you can add the vinegar to the berries. Let this sit an additional 24 hours n the refrigerator.
I find that every time I open the refrigerator I try stirring and smashing the berries to get more juice.
Now is the time for you to strain your mixture. Pour all your mixture into a strainer or a double layer of cheese cloth. You can even use a fine strainer. I have found that using a strainer like I use for my jelly is quite time consuming. It takes a couple of hours to strain through without help.
I encourage everyone to experiment with the process that works best for you. I have done my Shrubs several different way's.
I do not waste. I always try to find new way's to use stuff. Put your shrub into a bottle that has a secured top. I use a bottle that I use to keep vinegar in or what not. It has a small rubber gasket on the top to keep air out. Your shrub should be kept in the refrigerator and will stay good for up to 6 month's
Here you see a beautiful drink of soda water and shrub I added some Dehydrated Lemons and Blood Oranges. Oh yes and the snap pea's I made a Quick Pickled Snap Pea's fresh out of the garden.
Life is good!