Lemon Lime Shrub

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This Lemon lime shrub is a refreshing beverage to sip on as the temps and humidity keeps rising.  The discovery of shrubs continues for me,.  I found this recipe and many more in this book by Michael Dietsch, this is a great resource for process and recipes.

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http://www.huffingtonpost.com/brian-orourke/cookbook-review-shrubs-by-michael-dietsch_b_7336720.html

I mix this lemon lime shrub with sparkly water and either vodka or gin for a simple cocktail. With shrubs I suggest using a milder vinegar like a champagne or white wine and start by adding the vinegar in small quantities and continue to taste till you like the flavor.

Ingredients

  • 5-6 lemons (yields one cup of juice)
  • 3/4 cup sugar
  • 1/2 cup lime juice
  • 3/4 cup champagne vinegar

Process

  1. remove the yellow part of the lemon peel. Juice the lemons.
  2. add the lemon and lime juice to vinegar and the oleo-saccharum. Blend to combine. put in jar and shake to blend. allow 3 to 4 days for flavors to meld.

In addition you do a process called oleo-saccharum with the peels of the lemons to add some more in-depth flavor to the sugar with blending the oils of the lemon peels and the sugar.

  1. With a vegetable  peeler remove the rind of the the lemon, careful to remove the white pith. And use the remaining zest.
  2. place zest in bowl with sugar. Muddle the zest with sugar with a wooden spoon.
  3. cover bowl with plastic wrap and let sit for an hour or longer. After remove the peels and discard save the oily sugar to use in the shrub.

the sugar will add some zesty flavor to your shrub.

cheers

 

Strawberry Rhubarb Shrub

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I discovery a shrub at a farmers market in Madison Wisconsin, a lady was selling kombucha and this syrup called a shrub.

The fascination still continues as I read about the history and google recipes online. As most things usually go once you discover something then you start to notice it..  My friend Karla and I did some research and made a few shrubs at home. There are a lot of techniques for making shrubs we use the cold process.

The shrub is a fruit, sugar and vinegar syrup that can be mixed with soda, booze or both. A shrub is both tart and sweet; the acidic trace enhances the fruit and smooths out the sweetness of the sugar.  In colonial America shrub syrup was a method to preserve fruit before we had refrigeration. And a thirst quencher on hot days.

As I mentioned there are several methods to making a shrub, I use the simple cold process.

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       Recipe

Ingredients are all equal parts

1cup fruit diced up into pieces

1 cup sugar

1 cup vinegar {cider, champagne or balsamic}

Place fruit in bowl. Cover with sugar and stir.

Cover and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may need a couple of days. Don’t worry how long the fruit sits in the frig it will not harm the syrup.

Strain syrup from fruit. I use a cheese cloth and squish lightly on the fruit to express any remaining juice. Add any remaining sugar into syrup.

Add vinegar and stir to combine.

Pour into clean bottle. Store in refrigerator.

Check to see if all the sugar has dissolved.

I’ve read that you can keep the shrub in the frig for up to a year.

         Cocktail Mixture

2 parts spirit {gin,vodka,rum ect}

½ part shrub

2 dashes of bitters {lemon,orange ect.}

other options are to add:

1 part flavored liqueur

combine ingredients with ice in cocktail shaker poor over ice in glass and add a splash of sparkly water.

images styled with Karla Spies

Cranberry Infused Gin

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I have not always been a gin fan, but since we toured a local distillery called Du Nord and learned the process I’ve taken an interest. There are several ways to make gin but in my layman interpretation it’s a infusion or as they call it compounding botanicals with the spirits. Sounds like stuff I like to do.  For christmas I received this pretty pink bottle of cranberry gin.  It was delicious and an instant favorite. The recipe is so simple and easy to make. It is now on a sip and repeat cycle at my home.

Instructions

  1. Sterilise your bottles by washing them in hot soapy water, rinsing and then placing in an oven on a low heat until completely dry.
  2. Allow to cool
  3. Add the Craisons and cover with the gin.
  4. Seal the bottle and leave to infuse. Shake the bottle up like once a day or so. Place the bottle in a dark cool location.
  5. After just a few days you will see the gin go from being perfectly clear to pink and then bright red!
  6. Let infuse for 14 days.
  7. Serve chilled on ice with sparkling water and a wedge of lime.
  8. enjoy