I have just discovered the magic that is a shrub. Historically, vinegar was used to preserve fruit for refreshing drinks in the hot summer months. It is basically a preserved fruit syrup to add to cocktails.
So how 'bouts we combine the beauty of summer's bounty (blueberries!) with the power of ginger to make a Gingerberry Shrub?
1 basket of Blueberries
3/4 cup sugar
1 cup organic unfiltered apple cider vinegar
1 tbsp fresh ginger, finely grated
Combine blueberries and sugar in a jar, and muddle together in a sweet mushy mess. Add in your cup of apple cider vinegar and swirl around to combine with blueberry-sugar mixture.
Grate your ginger into the jar (as much or as little as you please!) and screw the top on. Shake it out to try to dissolve the sugar as much as possible.
Place in the fridge, and try to forget about it for 1-2 weeks. The longer the fruit steeps in the fridge, the more the flavor will improve.
Once you can't stand it anymore, take the jar out of the fridge and strain out all the pulp through a mesh sieve or cheese cloth. Keep your shrub in the fridge to impress with your next cocktail. I personally plan on adding a little vodka and soda water to this bad boy.
Join our community of curiousand brave-hearted women and femmes + weekly-ish wisdom to your inbox
Say yes, even if you're worried you won't fit in. I'll send you weekly-ish emails about our longing to belong, living with the seasons, and connecting with ancestors to enjoy with your morning warm beverage.