Shrub Syrups

Shrub syrups are a vinegar-based food preservation technique that involves combining fruit, sugar, and vinegar to create a sweet and tangy syrup. This method dates back to the 17th and 18th centuries, when it was used to preserve fruit for long periods without refrigeration. Shrub syrups can be used in cocktails, non-alcoholic beverages, and as a flavor enhancer in various dishes.

History

The term "shrub" is derived from the Arabic word "sharab," which means "to drink." Shrub syrups were popular in colonial America as a way to preserve fruit and create refreshing beverages. They fell out of favor in the early 20th century with the advent of refrigeration but have recently experienced a resurgence in popularity among mixologists and home cooks.

Making Shrub Syrups

To make a shrub syrup, you will need:

• 2 cups of fresh fruit, chopped or mashed
• 2 cups of sugar
• 2 cups of vinegar (apple cider, white wine, or champagne vinegar work well)

Instructions:

1. Combine the fruit and sugar in a bowl, stirring to coat the fruit evenly. Cover and refrigerate for 24-48 hours, stirring occasionally to help the sugar dissolve and the fruit release its juices.
2. Strain the fruit mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. In a clean jar or bottle, combine the fruit syrup with an equal amount of vinegar. Shake well to combine.
4. Store the shrub syrup in the refrigerator for up to 6 months. Shake before using.

Uses

Shrub syrups can be used in various applications, such as:

• Cocktails: Mix with spirits, soda water, or sparkling wine for a refreshing and complex drink.
• Non-alcoholic beverages: Dilute with still or sparkling water, or use as a base for lemonade or iced tea.
• Salad dressings: Use as a sweet and tangy component in vinaigrettes.
• Marinades: Brush on grilled meats or vegetables for added flavor.
• Desserts: Drizzle over ice cream, yogurt, or fresh fruit.