L to R Board Members Sarah McKinley, Kathryn Warnes, and Richard Naples man the Shrub table
Have you heard of a shrub?
As co-sponsors of Eat Local First Week, Slow Food DC was lucky enough to have a booth at the Farm to Street festival on the only cold rainy Saturday this July. And beyond just giving out information about our upcoming events, we felt like this was a great opportunity to showcase an Ark of Taste product that both preserves and highlights the peak ripeness of summer fruit–the Shrub.
A drink with colonial roots, a shrub is basically a vinegary fruit syrup. The high sugar content and acidity of the vinegar preserved the harvest in a time well before refrigeration. Mixed with cold water, it becomes a tart yet sweet summer thirst quencher. Today, it can be mixed with soda water, or made into a cocktail with the spirit of your choice, such as Gin or Whiskey. It could even make a decent champagne cocktail or wine spritzer.
There are various methods to creating a shrub. The following is the way I created the five shrubs showcased at our booth. But please, be creative! With so many wonderful varieties of vinegar out there, and an infinite combination of spices and herbs you can include, you can truly make this your own creation. The most basic ratio is one part fruit to one part vinegar to one part sugar, but even this is a suggestion. Adjust as needed given the natural sweetness of the fruit, acidity of the vinegar, and how you plan on using the shrub.
makes 20-30 servings
1. Combine one cup of fruit and one cup of vinegar to a saucepan. Bring to a boil and simmer until the fruit has softened. Mash with a potato masher or muddler to extract more juice and flavor.
2. Pour the mashed fruit and vinegar mixture into a sterilized jar. Cover and let sit at least 24 hours, and up to three days.
3. Strain the fruit and vinegar mixture into a saucepan. It is perfectly acceptable to place the fruit inside cheesecloth and squeeze out the juice.
4. Add a cup of sugar to the juice and bring to a simmer over medium low heat. Let the mixture reduce until slightly thickened, about five minutes.
5. Pour the shrub into a sterilized jar or bottle. Refridgerate for best preservation of quality. The flavors should mellow over time.
Once the shrub has cooled, add a small amount to a glass with ice and fill with cold water or seltzer water. Enjoy!
Here are the shrubs made for the Farm to Street party:
- Sour Cherry with Sherry and Balsamic Vinegar
- Strawberry with Sherry and Balsamic Vinegar (The strawberries were local. I used a jar of homemade jam and left out the sugar part of the recipe. This is a great way to use your extra jam!)
- Plum with White Wine Vinegar and Juniper Berries
- Peach with Cider Vinegar, Cinnamon and Allspice
- Apple with Cider Vinegar and Cinnamon
Sarah McKinley, Richard Naples, and Kathryn Warnes at the Slow Food DC table
We brought out the Snail of Approval winners list from 2011, and had a few of our new Slow Food DC products for sale
Richard Naples is not above getting excited about beverages and the color orange.