Sweet and sour plum shrub syrup is the perfect mixer for making hand-crafted drinks. You can add a splash of booze or keep it soft with just soda water and ice.
Guys, I have exciting news: there is a plum tree less than a mile from my house! My friend Stephanie learned about it on a neighborhood group, and last weekend we headed down there with tarps and a ladder and shook that plum tree! We collected way more plums than we could possibly eat, so I cooked up some of the excess into a plum shrub syrup.
I made a double batch of plum shrub syrup because I had a huge haul of plums and because I am planning to serve it at an upcomong Humane League Atlanta fundraiser that I’m helping to organize. If you’re in Atlanta, I hope you can come! The event is called Crafts & Cocktails, and it’s on June 18, 2016. We’ll be making glitter mason jars, sipping cocktails, and eating light vegan snacks. It’s going to be awesome, and all of the proceeds support Humane League Atlanta!
A shrub keeps for up to six month, so it’s perfect for extending the life of your fruit, so you can enjoy the taste of summer well into the winter. And shrubs are super easy to make! Puree the fruit, lemon juice and/or vinegar, then simmer with sugar until all of the sugar dissolves. Bing, bang, boom.
I’m going to offer up this plum shrub syrup with gin for mixing at Crafts & Cocktails, but you can use other booze, too. Vodka or tequila would both mix well with this syrup. Raid your liquor cabinet, y’all!
Plum Shrub Syrup
Makes about 2 1/2 cups plum shrub syrup, depending on how aggressively you strain – more straining will yield less syrup.
Use this plum shrub syrup in cocktails or mocktails. Add a tablespoon or two to a tall glass of sparkling water to make instant plum shrub soda. Add a splash of gin, and you’ve got yourself a plum shrub cocktail. BOOM.
- 2 cups pitted and coarsely chopped plums (about 1/4″ pieces)
- 3/4 cups apple cider vinegar
- 1/2 cup lemon juice
- 1 cup sugar
- In your blender or food processor, combine the plums and vinegar, and puree until smooth.
- Combine your puree with the sugar in a small saucepan over medium heat. Heat, stirring, until the sugar dissolves completely, about 5 minutes.
- Remove the mixture from the heat, and pour through a fine mesh strainer into a heat-proof container, like a mason jar. You’ll need to use a spoon to stir the shrub while it’s in the strainer, to dislodge clogs in the strainer. Just keep stirring and pressing. It will go through!
- Your plum shrub syrup will keep in the fridge for up to 6 months, but I’m pretty sure you’ll use it all way before then!