|Rhubarb/Lemon Balm Shrub|
What I found out is that shrubs are a super alternative for someone like me, because I dislike drinking plain water, but don’t use artificial sweeteners. Shrubs are all-natural and you can easily control the amount of sugar and customize them to your liking. The possibilities for shrubs are infinite, and recipes vary widely. There are many formulas and as just as many opinions about which is best. There is even a blog devoted to shrubs! With music! Check out www.bringmeashrub.blogspot.com.
The basic recipe for a shrub is :
1 cup of vinegar
1 cup of fruit
1 cup of sugar
So far I’ve made 2 shrubs:
Rhubarb Lemon Balm Shrub
2 c. chopped rhubarb
¼ c. chopped lemon balm
2 c. apple cider vinegar
1 c. sugar (I wanted to see what it would be like with half the recommended amount of sugar. I found it plenty sweet.)
1 c. crushed strawberries (This was the perfect thing to do with the sadder, not-so-perfect berries from my little patch.)
1/4 c. balsamic vinegar
1/2 c. apple cider vinegar
1/4 c. Lillet appertif - this is a super-juicy French concoction that I had on hand. It’s a blend of wines and orange-flavored liquors.
1 c. sugar
Pour directly or mix with maple syrup to pour on pancakes, combine with vodka, gin, (shrubtinis?), wine or champagne, pour over ice cream or sherbet
Combine with carbonated water or mineral water if you prefer things less fizzy, use to flavor a yogurt smoothie or stir into plain or vanilla yogurt, drizzle on hot oatmeal, put several tablespoons over crushed ice and make a snowcone, use in salad dressings, use in meat marinades.
What else can be done with shrubs? I’d love to hear your ideas!