Shrub Recipe: Sage-Blueberry Drinking Vinegar

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Sage-Blueberry Shrub RecipeHave you guys gotten a chance to try my sweet orange and rosemary shrub? I liked is so much that I decided to create another shrub recipe for today!

A vinegar cocktail might seem kind of weird, but don’t knock this shrub recipe until you try it! Shrubs date back to Colonial America as a way to preserve the fruit harvest. The resulting drink is a sweet and sour syrup that’s delicious in a cocktail or just mixed with soda water for a homemade soda.

Making the Sage Sachet

I’ve been playing with adding herbs to my shrub recipe, because I love the way fruit and herbs go together. If you want to make your shrub more traditional, you can skip the herbs and just use fruit juice, vinegar, and sugar.

The other non-traditional element of this shrub recipe is that instead of one part fruit juice, I’m using two parts whole fruit. I like to use whole fruit instead of juice wherever I can, because so much of the good fiber and nutrients get lost when you juice your fruits. You can use one part blueberry juice instead of the two cups blueberries, if you prefer.

Sage-Blueberry Shrub Recipe Pitcher

Sage-Blueberry Shrub Recipe

Variations: Step 4 in the recipe below is only one way that you can use the shrub syrup once you’ve made it. You can also combine 2-3 tablespoons with sparkling water for a homemade soda or with kava for a super delicious wine cocktail!

Ingredients

  • 2 cup frozen blueberries
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 2 tablespoons dried sage
  • 1 ounce gin or vodka – either one is super delicious!
  • soda water

Method

  1. In your blender or food processor, combine the blueberries and vinegar, and puree until totally smooth.
  2. Combine your puree with the sugar in a small saucepan over medium heat. Put your dried sage into a tea ball or wrap it up in some cheesecloth, then drop that into the pot, too. Heat, stirring, until the sugar dissolves completely. Taste your mixture, and keep cooking until the sage flavor reaches the strength that you want. This can take anywhere from 5-10 minutes, depending on how old your dried sage is, how long you let the frozen blueberries sit out while you gathered ingredients, and your personal tastes. Just keep stirring and tasting until it’s right.
  3. Remove the mixture from the heat and remove the tea ball. Once it’s cooled, transfer your shrub to a container and store in the refrigerator until you’re ready to use it.
  4. To make one sage-blueberry shrub: mix 1/4 cup of the vinegar syrup and the one ounce of booze in a tall glass. Fill your glass with ice and top off with soda water.
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6 comments on “Shrub Recipe: Sage-Blueberry Drinking Vinegar
  1. What a gorgeous shrub!! I’m obsessed with drinking them but haven’t gotten around to making any yet. 2014, you *have* to be the year of infusing!

  2. One note on cooking time — if you’re heating sugar with fruit, don’t let it boil much, or it’ll start turning into jam! I have a lovely cranberry shrub that’s a bit… thick because I walked away from it for a little while. :)

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