Just for the shrub of it. Shrubbing around. Shub time.
I’ve been doing all of it lately. And here’s why you should be too.
In case you’ve never heard of this “shrub” stuff- let me let you in on a amazing secret for the most refreshing (and yes, even healthier) summer time drinks.
Shrub is a vintage throwback.
Back in the day, it was a easy method for preserving fruit by mixing it with vinegar and sugar before refrigeration was even around. Making the perfect tart and sweet syrup to add to cold bevvies.
So, in true Simply Real Health style: the classic is great. But I’ve upgraded it a bit.
To the point we can now call it healthy. And healthy guilt free bevs are maybe the best thing ever, because there are so few.
All you need is some fruit (everywhere this season), a few days of waiting (hands off), apple cider vinegar (gives a great natural energy boost and has amazing health benefits for digestion) and a bit of maple syrup (instead of cane sugar), and you can make your own at home this summer.
You know, making that temptation to #roseallday (guilty) in the hot summer heat, be a little less. This is perfect served mocktail style over a big glass of ice and lemon club soda. Trust me, it works because it feels just as fancy and fun as the more spirited stuff.
Or, no judgements if it’s a addition to your cocktail hour. Just add your favorite spirit. Goodbye sugar sweetened mixers. Hello refreshing and zingy little ice cold treat.
Plus, did I tell you how easy it is to do at home?
Makes 4-6 servings
Notes: You can also try this recipe with any fruit you’d like (or any that are going bad)! Watermelon, rhubarb, peaches, raspberries, strawberries, blueberries, plums, all work great.
1 cup blackberries
1 cup apple cider vinegar
1/4 to 1/2 cup maple syrup/honey
basil, to garnish
Add blueberries/other fruit and vinegar to a glass jar and refrigerate for 3 days. The vinegar should submerge the fruit.
On day 3, add the liquid to a saucepan with maple syrup/honey and heat until the sweetener melts, mashing the fruit by hand as you go. Remove from heat and let cool. Optional to strain out fruit pieces or keep them in ( as pictured in mine). Store in the fridge until ready to use.
Ideal to serve over a big glass of ice and club soda, use as a cocktail syrup, or pour over ice cream.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans! Did you know you can download a free 3 day sample of the current Spring Meal Plan here?