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.
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):
1 Tbs. of the shurb, Calories
0, Fat Calories
0, Saturated Fat
0, Monounsaturated Fat
4, Polyunsaturated Fat
Photo: Scott Phillips