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Cranberry-Lime Shrub Sparkler

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Yields about 1 quart shrub, enough for 16 drinks

  • by Jennifer Armentrout from Fine Cooking
    Issue 113

Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it to brighten a pan sauce for chicken or pork, to boost the flavor of a viniagrette, or to add some zing to whipped cream for a unique dessert topping.

For the shrub
  • 12 oz. (3 cups) cranberries,rinsed and picked over    
  • 1 cup granulated sugar
  • 3/4 cup Champagne or white wine vinegar
  • 1 strip lime zest (1/2 x 2 inches)
For the sparklers
  • 1 cup seltzer, tonic water, or sparkling cider
  • 1 fl. oz. vodka (optional)
Make the shrub

In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.

Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

Make Ahead Tips

The shrub will keep, refrigerated in a jar, for up to 2 months.

nutrition information (per serving):
Size : 1 Tbs. of the shurb; Calories (kcal): 15; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

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