Yield: Yields about 1 quart shrub, enough for 16 drinks
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.
Ingredients
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)
Nutritional Information
- Nutritional Sample Size 1 Tbs. of the shurb
- Calories (kcal) : 15
- Fat Calories (kcal): 0
- Fat (g): 0
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 0
- Carbohydrates (g): 4
- Fiber (g): 0
- Protein (g): 0
Preparation
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.
Ingredient Spotlight
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IN THIS RECIPECranberries
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IN THIS RECIPEChampagne Vinegar
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IN THIS RECIPELimes
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (1 review)
-
Krispie | 12/01/2019I love to make new cocktails and offer them as the specialty drink for a specific holiday. I tried this for Thanksgiving. While it grew on me, no one else really enjoyed it. It’s not sweet and it’s not savory- it’s just there. I think it might be better with sparkling wine instead of tonic vodka. Especially if the sparkling wine is a bit sweet. I still have plenty left - I think I’ll try that mixture before I toss it.
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