raspberry shrub

Once you try your hand at a batch of Raspberry Shrub I’m certain you will be hooked on this method of preserving the taste of summer. Strawberry, blueberry, cherry, or blackberry shrubs are lovely in salads, cocktails and marinades.

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.

Try the Raspberry Shrub in my Raspberry Wild Rice Citrus Salad.

Raspberry Herbal Shrub

 

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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.

: 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

1. 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.
2. 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.
3. 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.
4. Place in a sterilized jar with a tight sealing lid. Store in the refrigerator for 2-4 months.

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