We're not talking shrub as in the small bush in the corner of your yard. A shrub in the beverage sense is a non-alcoholic, fruit-infused vinegar that's usually mixed with soda water.
We read about shrubs in last week's T: Design and Living magazine from The New York Times. And we almost glossed over the article (the deconstructed, if cool and artistic, photo didn't really whet our whistle) but were drawn in by the honest enthusiasm of the writer, Toby Cecchini, who claims he went "shrub mad," boiling up fruity, acidic mixtures in his kitchen and giving them to friends.
Get links to the article and recipe, below...
Cecchini claims shrubs are extremely easy to make. You combine mashed fruit with a basic vinegar, let it sit for a week, then boil it with sugar, strain, and bottle. The idea of a pear or raspberry vinegar spritzer does sound really good to us. Even though the recipe instructions include statements like, "The smell created from boiling is a bit offensive, so open the doors and windows," we're willing to give it a try.
Read the article and get the recipe:
- Dropping Acid, from The New York Times T: Style magazine
Anyone out there ever made a shrub?
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(Image: Craig Cutler for The New York Times)
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I might have to give this a try. I'm working on kicking my cola habit so this might help.
i tried one at pok pok in portland (where cecchini tried the plum), and i found it to be disturbingly sweet and not very acidic (though that restaurant is terrific). definitely plan to make my own, i'll just cut the sugar.
I'm intrigued. I have a syrup-like aged balsamic that might be good to go as-is, with just a splash of fruit flavor. But I'm definitely going to try making my own!
I've tried making something similar, and as long as you don't use much of the vinegar syrup when you mix the final beverage, it is really refreshing. I think it is more summery, though, in my mind.
A few weeks ago, I was really sick with a sore throat. So, I looked up home remedies and found a mix of apple cider vinegar and honey with warm water. At first, it was disgusting to drink, but after a coupled days on it, I started to actually crave it. I know that's different than the syrup, but hey, it's affordable and good for you.
I wonder if it would taste similar to kombucha-- I've always thought kombucha had a little vinegar-y kick to it.
I've had one at a restaurant that specializes in local and organic (whenever possible) foods... on one visit they had a surplus of over ripe raspberries (mmm) and made a 'shrub' with them. It was an interesting flavor. The acid was mellow like a balsamic vinegar, but the freshness of the raspberry vinegar paired with the soda made quite a pleasant fizzy drink. It was indeed odd... but having it alongside food, and not just sipped on its own, was heavenly.
Definitely have it alongside lunch or dinner for your first try.