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A shrub is a fruity, flavored vinegar. It is often sweetened and cooked down into a syrup to flavor cocktails or carbonated drinks—get creative!
- 1 lb. fresh strawberries
- 1 bottle (375mL) coconut vinegar
- ¼ cup sugar (or more, to taste)
Wash, drain, hull strawberries and then slice into a non-reactive container with a tightly sealing lid. Pour vinegar over the berries, seal container and allow to rest at room temperature for 3-5 days. Stir gently once or twice a day. Berries will lose most of their color.
Transfer vinegar and berries to a non-reactive saucepan. Add sugar. Bring to a boil, then reduce heat to low. Simmer as gently as possible for about an hour, stirring occasionally.
Taste a bit if the syrup in a glass with some plain seltzer, and add more sugar if desired. Remove from heat, cool for 20 minutes, then strain over a mesh strainer, pressing liquid from the fruit. Strain again with mesh strainer and cheesecloth. Place in a bottle or jar, cool and store in fridge. Add to plain chilled sparkling water, top ice cream or serve over ice for a refreshing, tangy summer beverage or cocktail!Recipes Home
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