Blackberry Raspberry Schrub

Making Shrubs are made and gone faster than I can explain. I love Shrubs. This one is wonderful because it gives me the tart of the blackberry and the sweet of the raspberry. Every Shrub is simple and you can use fresh or frozen fruit. 

I use turbinado sugar on all my shrubs it (to me) gives it a richer taste. I added some of my dehydrated blood oranges to my cup for extra flavor.

Ingredients

• 1 cup of raspberries 
  
• 1 cup of blackberries
• 3/4 cup of turbinado sugar
• 3/4 cup of red wine vinegar

Place the raspberries and blackberries into a bowl with the sugar. Stir to combine. Cover the bowl with plastic wrap and put it in the refrigerator for 24 hours.

Stir occasionally. You want the sugar to dissolve.

 

This will save you later when you are straining and you find sugar that is not incorporated. 

Now remove the mixture from the refrigerator and add the vinegar to the syrup and stir. 

Get your strainer ready regardless of what you use. This one I used the jelly strainer. You are going to strain all the liquid out. I will gently get all the fruit into the strainer and let it strain naturally. It takes about a half hour or so. Once it is done I will remove the strainer bag and squeeze the dinkin's out of it. You can use the leftover fruit for compost or perhaps a salad dressing or freeze it for another foodie adventure. 

Now it is time to pour your liquid into a container. I have a lot of various glass container's you will see them in various posts   Once your shrub is incorporated you want to store this in a glass jar and refrigerate. Let your syrup stay in the refrigerator for one week prior to using it. 

Use the leftover solids for your compost or any other project you may have in mind. 

Another good idea is Fruit Leather.  

Strawberry Vanilla Shrub

Shrub, shrub and more shrubs. This one is wonderful and I was able to use my leftover vanilla beans for this shrub syrup. Plus, I took the center of the pod for all the gooey juicy goodness. As I have said before strawberries are abundant here in Ventura County they grow year around.The directions are easy like all the shrubs so let us get started. 

Ingredients

• 1.5 pounds of ripe strawberries chopped
• 1.25 cups of trabino sugar
• 1 or 2 left over vanilla pods or 2 teaspoons of vanilla extract
• 1.25 cups of quality apple cider vinegar
• 
  

Place the strawberries into a large glass dish.Add your vanilla pods chopped or the extract.

Sprinkle the sugar on the top of and then mix it well. Seal with a lid or plastic covering for two days in the refrigerator. Stirring daily. This will allow the fruit juices to be drawn out by the sugar.

After two days in the refrigerator take the bowl out of the refrigerator stir the ingredients and make sure there is no undissolved sugar. Next you will want to have a strainer or some cheese cloth on hand so you can strain the liquid. I use cheese cloth because I like to squeeze the dickens out of the fruit once strained. 

Once you have completely strained the liquid add the apple cider vinegar.Stir and restrain the syrup into a clean glass jar. You an use your shrub immediately it will have a true vinegar tang. But if you leave it for a few days it gets a the flavors begin to balance together. Shake it everyday and after about one week the balance between sweet and sour is great. 

You can use your shrub with water soda or regular. Also use your shrub with different mixes of non-alcohol and spiked drinks as well. The ratio is 1:2 but can be adjusted to your specific taste.

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It is good refrigerated for about 3 weeks. 

Strawberry Basil Shrub

Strawberry Basil Shrub just one more from the collection I have in my book Shrub by Michael Dietsch. You can also grab a lot of recipes on the WWW I feel so repetitive posting these recipes but they all have different flavors.  We are blessed here in Ventura County to be one of the areas that has strawberries year around. Although they are not as sweet as the Summer crop they are just a good. 

Also, today I made three Shrubs I figured that as long as I was at it and had the fruit it. I made Strawberry Balsamic with Mint , Blueberry Lavender and this one. They all turned out delicious. 

Let us get started. 

Ingredients

• 1 cup chopped strawberries
• 1/2  cup of red wine vinegar
• 1/2 cup of balsamic vinegar
• 1 cup of turbinado sugar or honey
• 1/2 cup fresh basil leaves roughly chopped

In a large bowl place your chopped strawberries and chopped basil leaves cover them with the turbinado sugar/honey.  You want to get as much flavor out of those strawberries. You want the sugar to dissipate

Stir and smooch let it sit for about a half hour. I use a potato smoocher to do this part. Once everything is mixed well let this mixture sit for a day in the refrigerator so that all that flavor mixes.

The next day add your vinegar and let this sit for one more day in the refrigerator.  

Now it is time to strain your syrup. Take a strainer any one will do. I use a jelly strainer most times. I do this because in the end I can squeeze so much flavor from the strawberry mixture. Also I am an active preserver of food and I use this strainer for many other projects. good tool to have on hand.

This shrub turned a pretty dark color with the balsamic vinegar added. Today we used a standard strainer to strain my jelly strainer was in use elsewhere. Once your mixture is strained put it into a glass container and refrigerate. It will last up to 2 weeks refrigerated. 

Sekahnjebin a Mint and Cucumber Cooler

Another great Shrub type of syrup. This shrub known as Sekanjabin is just wonderful. I do not know if it is the wonderful addition of cucumbers in this or the flavor. Either way this is a must add to your refreshing summer drink menu. Also a bonus is no fruit required! 

Sekanjabin now what is it? It is an Iranian syrup added to pitchers of cold water to help get through those hot summer days. 

A few years back I went through a Shrub phase. The wonderful thing about all these concoctions is they make for such great pitchers of Summer Coolers for any party or gathering.

Plus throughout the year when you throw a party there are so many ways to use Shrubs and Sekanjabin in your cocktails. 

This Iranian Syrup is made with sugar, mint and water. Vinegar is mixed once the syrup is done and helps to balance the sweetness. Sounds like a Shrub to me. Here is a link to my other Shrubs. The difference between a Sekanjabin and a Shrub is the Sekanjabin is served on ice with shaved cucumber in the pitcher. 

Ingredients

• 2 cups of granulated sugar
• 1/2 cup of white wine vinegar (I used Apple Cider Vinegar)
• 1 cup fresh mint loosely packed
• Thinly sliced lemon (personal preference)

Add to a pitcher of 

7  cups cold water

3 Persian cucumbers, grated

In a small pot over medium heat whisk together sugar and 1 cup water until the sugar has dissolves. Let the sugar mixture simmer for at least 10 minutes then turn off the heat and let it cool.

Remove the mint once the syrup has cooled
Grate your cucumbers

* At this point you could add the grated cucumbers and save this syrup and use it by the glass but this recipe is calling out for a pitcher. Party Pitcher Time ! 

For a pitcher of Sekahnjebin Shrub use a pitcher adding 6 cups cold water a 1 1/2 cups of syrup.

Stir until combined and add cucumbers and ice

I cook my syrup to save. I add one or two tablespoons per glass of  beverage. It taste great.  I loved this drink it was refreshing and when I drank it it seemed so healthy. Must have been the vinegar ! 

Ways to use your Shrub Syrup

Shrubs and what to do started this year. Two years ago I purchased a book called Shrubs by Michael Dietsch which helped me go deeper into Shrub history and recipes. This post is going to focus on ways to use your shrubs. I think Shrubs are the most under used unknown drink syrups we know or should I say do not know. Well if you are reading this than you have started to enjoy these as much as myself.

Here are a few ways suggestion on how to use these delicious mixers.

What is a Shrub? 

A vinegar based syrup. Back in the day they use to call it Drinking Vinegars. 

They are a vinegar based syrup used in drinks and many kitchen recipes. The word "shrub" is derived from the Arabic word sharbah which means "a drink" Most popular during the colonial times in America. They have come a long way.

In drink terms a shrub is a concentrated syrup that combines fruit, sugar and vinegar. Some shrubs incorporate herbs for different and distinct flavors. Shrubs make a sweet, acidic mixer that con be enjoyed in mixed drinks, sparkling water and a variety of recipes.

Shrub Suggestions:

• Splash it into your favorite sparkling water, seltzer and/or tonic. Now as you know these mixtures are made with vinegar which just adds to the tart and delicious flavors of all of them. It will take your sparkling water to the next level. 
• Use it for your mixed drinks at the next party you have. It is wonderful to add to any drink with your favorite spirits. To do this you want to add per glass one part shrub to two parts spirits (alcohol) Put this into a shaker and shake, strain and drink. You will be invited to many parties where they want you as their bartender. 
• Cooking and Roasting when you are roasting any meat, fish or vegetable the drizzle is the way to go. Remember a drizzle goes a long way and you can always add more but you can't remove once added. 
• Make a nice vinaigrette for your veggies and salads. In your homemade vinaigrette dressing just add the shrub in replacement of the vinegar. This will give the dressing a mild sweet taste. 
• Make a nice marinade for BBQ  just  use a marinating vessel with chicken or fish to marinate for at least one hour. Just combine equal parts of shrub and olive oil. Shake and BBQ.
• Let us talk Vanilla Ice Cream add any of your favorite flavor shrub it can be used as a syrup to flavor your ice cream. 
• Protein drinks you can pour a couple of tablespoons of shrub into your morning protein drink to add the healthy benefits of vinegar to your diet. 

Strawberry Balsamic Shrub with Mint

Shrubs these syrups are becoming very familiar to this blog. I can not seem to stop making them. They are such a delight when mixed in with my sparkling water. I know that these shrub posts seem very similar and they are. It is really the same task using different ingredients. Some cooked some raw.

I am going to be trying a Cantaloupe Mint Shrub next. 

Ingredients

• 1 1/2 (8 oz) strawberries cleaned, hulled and chopped.
  
• 1/2 cup Turbinado Sugar
• 1/2 cup Balsamic Vinegar
• 3 sprigs of mint finely chopped

Put your strawberries small pot. Add the balsamic vinegar, turbinao sugar turn the heat on low and stir. Turbinado Sugar takes a bit longer to dissipate then regular table sugar so take your time. Add you chopped mint this will let the flavor rest and join the party for the soft boil.

Every Shrub recipe is different and I have found this one which they cook the shrub thus eliminating the shrub resting in the refrigerator for 2 days. I like to try all different recipes and ways of cooking. It will save you time. I think my regular way of doing it is best slow and smooth. But in a pinch and needing it the same day this one will work.

Stir it and leave it for a few minutes then come back. Once the ingredients are combined use a potato masher or some other tool to smush the strawberries you are actually squeezing more juice from the strawberries and the mint. Stirring occasionally.

Now let the mixture simmer for at least an hour. Remember low, slow and stir.

Next we need to stain the solids so we get all that delicious syrup.

Using a strainer any kind. Today I used a regular one everyone should have in their pantry.

Any one will due as long as the solids do not get through. The next step is to add the balsamic vinegar to the syrup. By now all that sugar should have dissolved but stir it and make sure. 

Now you need to to pour your shrub in a glass container and keep it refrigerated for up to two weeks but it will be gone sooner. Shrubs are not just for sparking water. I'm compiling a page that links to all the wonderful thing you can do with your shrubs. Coming this next week promise.

Strawberry Balsamic Vinegar Shrub

These Shrubs are beginning to be a part of my drink daily. This Strawberry Balsamic Vinegar Shrub is super delicious. The things that I like so much about these drink additives is the great stuff a Shrub offers the body. I do drink a lot of water as well as carbonated water. Thus the Soda Stream tool. So since I have discovered the Scrub I can add so much natural flavor to my water and I know exactly what is going into my drink!

I truly hope everyone else gets so much sanctification from knowing right where the things you put into your body come from. Well let us get started this is super simple.


Ingredients

1 1/2 cups of strawberries 9hulled and chopped)
1/2 cup of natural sugar
1/2 cup of Balsamic Vinegar

Get stared by cleaning your strawberries hulling and chopping them
Place them into a bowl with the sugar and mix well
Prior to putting my mixture into the refrigerator for a two day rest I will smash them together to bring out as much flavor as possible.



When I make a shrub I personally want as much of the fruit flavor as possible thus all the smashing. The sugar needs to completely dissolved

One this is all incorporated put the mixture in the refrigerator for up to two day's. I have often times forgotten and it does sit a bit longer but no issue it is good. That I know.







Bring you mixture out of the refrigerator and strain your strawberry mixture. Add the vinegar and mix this up well with the strawberry mixture in the same bowl. Once this is mixed together pour the mixture into a Mason Jar and cap this is good for a couple month's refrigerated.










Now Just Pour and Enjoy.
Add some of your Dehydrated Citrus Slices. Yumm!



 * NOTE: I use the fruit that was strained for other uses.






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information.

Cherry-Mint Shrub

Cherry Mint Shrub yes this summer as long as I am preserving my jam's I will add a new shrub to the list. I just got my shipment of fresh cherries from the Washington State Fruit Board and NW Cherries. I am so honored and delighted to be a part of their program. A big shout out to them!






Ingredients

2 cups chopped cherries
1/2 cup fresh peppermint leaves
1/2 cup turbinado sugar
1/4 cup apple cinder vinegar
1/4 cup red wine vinegar



Place the cherries, mint and sugar into a medium bowl. Stir to combine. I always give you little tips on the things we make and preserve. I will spend about an hour stirring and combining to make sure I get everything together and dissolved.

My hubby "Pa" cut the end of some old wooden spoons for me and I use them for all thing's. They are so great for the bottom of flat pans to get everything off the bottom that likes to hide.








Cover the bowl with plastic wrap and place in the refrigerator for 1 day. I switched the recipe up a bit. I will take the mixture out of the refrigerator and add the vinegar's the next day.















I will then return it to the refrigerator to sit for an additional day. I think that the longer it gets to sit together the better the combination is going to be. So far this method has worked for me and everyone is still alive! 

 Now you are ready to strain this lovely combo. Remove the cover and stir your ingredients. Place a piece of cheese cloth over your bowl and slowly pour the ingredients over the bowl.

* I secure my cheese cloth with a rubber band and wash your hands

I leave the ingredients to strain for about an hour then slowly remove cheese cloth so as to be able to hold it and squeeze it until all the liquid is in the container.






 Now you should have a beautiful dark liquid to pour into your mason jar. Look you can see me waving in the reflections. So cute I am! Once it is in a container secure the top and return to the refrigerator for one week to sit prior to using it.





 Enjoy this and all our Shrub recipes !

Three Berry Shrub with Lavender

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 second thought.

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.





Ingredients

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.

When I used the jelly strainer I took it off when it was close to drained out and squeezed the dickens out of it. I then took the macerated fruit mixture and put it into a mason jar and froze it to use with another recipe.

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!

Blueberry Lavender Shrub

This is the first Shrub I ever attempted. It is part of the FIJ Challenge I am participating in. All that information is at the end of this post. I have heard of Shrub's through my canning time but never attempted it.

What is a Shrub you ask? That is such a very complex subject that I will have to try to break it down. My answer is a bit simple but to the point. It is a fruit and vinegar based drink additive. It is simple to make and delicious to add to any beverage.




But the word Shrub itself is long lost relative of the Arabic word Scarab! 

It's complex but the history is fascinating.

I got the book Shrub by Michael Dietsch.

And that is where we will start with a simple and delicious Shrub going by the name

Blueberry Lavender Shrub. 




Ingredients

1 Pint of Blueberries
1 Cup of Sugar
8-10 Lavender Sprigs
1 Cup Apple Cider Vinegar

To start I am lucky to have some beautiful lavender in my garden.


Wash your blueberries and lavender !




To start in 2 separate bowls. Place your blueberries into the bowl with the cup of sugar and crush then stir the two ingredient's to combine them.

Cover the bowl and let it sit in the refrigerator for up to 2 days. You can check it each morning and crush or stir as needed.

Next in the other smaller bowl put your vinegar and lavender sprigs.
Make sure the bowl is non-reactive store this in a dark and cool area. I use my pantry. No refrigeration necessary!

I did the straining a bit different than the book called out. I gathered all the necessary equipment. My stuff , the book, strainer and bottles the scrub will go into.

First I removed the lavender sprigs smooched them to remove any yummy liquid tossed the sprigs into the compost bin. I mixed my vinegar into the larger bowl with the blueberries and stirred it and let it sit for a few hours to mix together in merry mix-time!





I let this sit for 2 hours it was a happy mix ! I used my hands to mush more. I always glove up when doing any kind of preserving.






I don't care how many time I wash my hands I want to know nothing got into my jar's but the ingredients.

 Alrighty now it is time to strain.











Position your fine-mesh strainer over the bowl. Your bags should let most of the liquid go thru. It takes a while so leave it to drain naturally. This could take an hour.

















I smooched the bag. I found this time the looser I left the bag in my hands to smooch the better it released the liquid. 


 No sure yet what but something will come to mind. I waste nothing.







The smooch stuff that is left I put into a small bowl as you see right to the left. Oh and note the gloves LOL. I froze the smooch so I have time to decide what to do with it. I think to blend it and make a nice marinate might be great!  










I chose a couple of bottles to store it in. One is just the standard Salad Dressing bottle the other is one from my collection of bottles. I never throw away a good bottle. the uses are endless.

Well I sure did enjoy this Challenge from Food in Jar's. I still need to get some Jelly made. I will attempt this perhaps this afternoon.




Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.