Strawberry Balsamic Shrub recipe
Makes 2 cups
A shrub is a sweet-tart way to preserve fruit that dates back to colonial times. And it couldn’t be easier to make: simmer fruit like berries or plums with sugar and water and add vinegar. Strain and the syrup is your shrub. Shrubs are commonly found at trendy cocktail bars and are great for making at home cocktails and mocktails. I like to dilute mine with club soda to make a fizzy, sweet, and tart drink that reminds me of kombucha. The best part about shrubs is that they are perfect for ugly, imperfect or mushy fruit (just not spoiled or moldy). Keep the syrup in the fridge for several weeks.
1 lb strawberries, hulled and cut in half
1 cup sugar
1 cup water
1 cup vinegar (1 tablespoon balsamic vinegar and the rest apple cider vinegar)
Bring strawberries, sugar, and water to a simmer. Let simmer on low for about 20-30 minutes or until strawberries are super soft and liquid is darkly pigmented.
Add vinegars and bring up to a simmer and cook for 5 minutes. Strain through a fine mesh strainer, pushing fruit pulp with a wooden spoon to extract all liquid. Save liquid in a mason jar in the fridge for a few weeks. You can use the pulp to top ice cream, yogurt or toast.