Raspberry Herbal Shrub
For extra flavor, pair with citrus peel or a seasonal herb. Think raspberry thyme, blueberry tarragon, strawberry mint, or orange. Also, consider preparing it with balsamic vinegar.
Use a splash of shrub in sparkling water, champagne, vinaigrette, marinade, or to season sauces and soups. Mix with jam and mustard to glaze grilled or roasted meats and vegetables.
Use a splash of shrub in sparkling water, champagne, vinaigrette, marinade, or to season sauces and soups. Mix with jam and mustard to glaze grilled or roasted meats and vegetables.
: phoebe's pure food
: dressing, side, salad, vegan, gluten free
Cuisine: dressing, side, salad, vegan, gluten free
Serves: 2 cups
Ingredients
- 1 pint (2 cups) fresh blackberries
- 2 teaspoons crushed fresh lavender buds (fresh thyme will do)
- ½ cup organic sugar
- 1 ½ cups white wine vinegar
Instructions
- Coat the blackberries, lavender, and sugar in a small bowl. Gently mash, releasing some juice. Do not create a paste. Cover and refrigerate for 8 hours or up to 2 days.
- Line a sieve with cheesecloth. Press the juice from the berries through the sieve, over a bowl. Let it rest. Press more juice out; discard the mash.
- Combine the berry juice with the vinegar in a small saucepan and bring to a boil; reduce to a simmer for 5 minutes. Allow to cool.
- Place in a sterilized jar with a tight sealing lid. Store in the refrigerator for 2-4 months.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/raspberry-shrub/