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 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.