Ok, ok. I hear y’all loud & clear! Based on the response and numbers for the summer recipe favorites round-up a few weeks ago, you are loving alllll the warm-weather food & drink inspo right now.
And, umm, can I just say? I fully cannot blame you! I don’t like to play favorites, but if I did summer is at the top of my list of food seasons.
There’s just so much FRESHNESS about it, you know? Gardens in bloom, greens galore, giant berries you can use in everything (speaking of…. have you tried my blueberry baby cake yet?!).
It’s just a season of so much goodness, in so many ways. And a moment of rest that I think we could ALL use this year, yes?
So to keep the summer favs theme going today, I’m bringing you a favorite cocktail and/or mocktail (choose your own adventure here) from cookbook #2, the blueberry shrub.
A shrub is a homemade vinegar soda, great with club soda, or mixed into cocktails instead of a sweetener. I love it mocktail style on nights I don’t want to drink, but want to have something more special than water. The apple cider vinegar is a great digestive aid too!
Raspberries, cherries, strawberries, peaches and plums would all work great in this recipe. It’s a perfect way to use fruit that’s about to turn.
Find the directions at the bottom of this post, OR if you’re looking for more chilled drinks over ice to keep you cool this summer, here’s a list of all our go-tos that I love. Pro tip: to make any cocktail into a mocktail, just sub the alcohol for sparkling water (Topo Chico is a favorite around here!) or kombucha.
Healthy Summer Iced Bevvies:
Healthy Marg, 3 Ways (yep, you have 3 options for your marg here: spicy, cucumber mint jalapeno, and ginger kombucha!)
Aperol Spritz (really, a summer necessity)
And, without further ado…..
The Blueberry Shrub
Makes 4 servings
1 cup apple cider vinegar
2 cups blueberries
1/4 cup maple syrup, honey or 1/2 cup coconut sugar
Add vinegar and fruit into a glass mason jar with a lid and place in the fridge for at least 2 days, and up to 3 months. When ready to serve, drain fruit out of vinegar mixture, and discard. Place all liquid in a saucepan with sweetner and bring to a boil for 3 minutes. Let cool before pouring into a glass mason jar to store in the fridge.
For mocktails, add ¼ cup shrub to ice and water, sparkling water, or kombucha. For cocktails, use in place of a sweetener or mixer. Garnish with extra fruit wedges or skewers to serve.