I am not a pickle lover, but with the recent digestive-boosting trend to all things fermented, I was thrilled to embrace shrubs. These fruit and vinegar drinks provide some good-for-digestion benefits, are very refreshing on a hot day, and have a delicious sweet-tangy flavor. Shrubs have been around since colonial times, when they were usually made with rum or brandy. Today, it’s mostly fruit, vinegar and a sweetener, but there is room for creativity, including a little bit of alcohol, if desired. Shrubs are served over ice, with or without the addition of soda water. Here are three ideas, but feel free to experiment with other seasonal fruits, such as mango, blackberries or kiwi.
Mixed berry shrub
You can make this year-round with frozen berries, but right now take advantage of summer’s fresh berry crop for best flavor. Adapted from a recipe in “Healthy 1-2-3” by Rozanne Gold. Makes about 6 1/2 cups.
16-ounce package frozen, unsweetened mixed berries, or 2 cups fresh berries, picked over and rinsed
3 cups cold water
6 tablespoons honey, preferably local
3 tablespoons good-quality balsamic vinegar
Place frozen or fresh berries in a blender with 3 cups cold water. (Make in two batches if necessary.) Process on high until smooth. Add honey and balsamic; blend until thick and very smooth. Keep chilled in refrigerator until ready to use; stir briskly before serving. Pour desired quantity over ice in tall glass (usually about half to two-thirds full) then top with soda water and stir. Alternately, you can serve this shrub without soda water if a thicker beverage is desired.
Honey apple shrub
This needs to be made a few days in advance in order to ferment properly. Use local honey for best flavor and health. Makes about 1 1/2 cups.
3 sweet apples, such as Fuji, washed, cored, and cut into small cubes
3/4 cup honey
1 cup apple cider vinegar
In a medium, non-reactive bowl, combine apples and honey; stir well. Add vinegar; stir until well combined. Cover and refrigerate at least eight hours or overnight. Remove from refrigerator; strain mixture through a mesh sieve to remove chunks. Pour strained mixture into a clean glass jar. Stir again; refrigerate for three or four more days. Will keep in refrigerator up to a month, but discard if off odors or colors develop or if gases or bubbles form.
Note: To turn this drink into a Honey Appletini, combine mixture with 3 ounces vanilla vodka and ice; strain into a martini glass. For a refreshing non-alcoholic soda, pour about a third of shrub mixture over ice in a glass; top with soda water and stir.
Cranberry shrub
Try this bright, jewel-toned drink now, and serve it again at Thanksgiving time as a themed beverage. Makes 1 1/2 cups.
1 cup cranberries
1 1/2 cups sugar
1 cup champagne vinegar
In a medium, non-reactive bowl, mash cranberries. Add sugar; stir well to combine. Add vinegar; stir well. Cover and refrigerate for at least eight hours or overnight. Remove from refrigerator; strain through a mesh sieve to remove chunks. Pour strained mixture into a clean glass jar. Stir again, then refrigerate for three or four more days. Will keep for up to a month, but discard if off odors or colors develop, or if gasses or bubbles form.
Note: To make a Sparkling Sea Breeze cocktail, mix 2 ounces vodka, 1 ounce of the cranberry shrub and 1 ounce grapefruit juice or sparkling grapefruit juice in a glass over ice. Garnish with a lime wedge. For a refreshing non-alcoholic soda, pour about a third of cranberry shrub over ice in a glass; top with soda water and stir.