Last week, we shared a recipe for this amazing Black Cherry Shrub and were so floored by the ease of making them and pleased with the flavor results that we’ve tried a few more variations.
That Black Cherry version that we made spent some time on the stove in order to speed up the sugar dissolving and the break down of fruits before the straining; separating the meats from the resulting syrup. We prepared a Peach Ginger Vanilla Shrub in the same manner, simply swapping the fruit and adding a couple of slices of fresh ginger root and a partially spent vanilla bean that I pulled from my homemade vanilla extract bottle. There were still some bean flecks and flavoring that remained, which was sufficient for this small preparation.
You can get similar results in a cold process – in which no extra water, and no heating is needed. It does require more time, but it seems to produce a more mellow syrup, which is worth the wait if subtle nuances in flavor matter to you. This is a wonderful route to go if you’re just needed to rescue a bit of fruit and have zero time for prepping.
Here’s how simple it is:
Following the general ratio of 1 part sugar : 1 part fruit : 1 part vinegar for the finished product