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

Roasted Balsamic Strawberry and Blueberry Shortcake

I have been intrigued by these roasted and grilled fruits, so far all I’ve ever done is grill up some pineapple.  I was ready to expand my horizons.  I teamed up with Maggie the Food Stylist and we came up with this recipe.  We started by going on-line and searching for some ideas. We found these recipes for roasted strawberries.

Recipe from leite’s Culinari

The roasted berries are savory and sweet. It punched a lot more flavor into each bite.  Sometimes the store-bought strawberries can be a disappointment, they look great but have no flavor. Roasting fruit extract the natural sweetness and caramelizes the juices.     We decided to make a shortcake dessert out of the berries.  I like to keep it simple and do what I know, and that’s Betty Crocker Original Bisquick just like mom used to make.

  • In medium bowl, stir 2 1/3 cup Bisquick mix, 1/2 cup milk, 3 tablespoons sugar and 3 tablespoons butter melted, until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Preheat oven to 425 degrees. Bake 10 to 12 minutes or until golden brown.

Make some fresh whipping cream and garnish with mint.  A new twist to a classic dessert.

Food styling by Maggie Stopera  www.maggiethefoodstylist.com