Summer Shrubbery
It's been a chilly Winter so far... We've had single digit temps for a few weeks and now we're hitting a break with a spike up to almost 60 degrees. The warmer weather, the smell of damp earth, and the start of some birds has me wistfully thinking of the coming Spring and then Summer beyond that...
Last June, when the strawberries were at their sweetest and most succulent, I took some time to riff on some shrub recipes. What I finally settled on is an incredibly easy, but complex tasting mix of strawberries, sugar, mint and cider/balsamic vinegar. The balsamic adds an earthiness and nuance that keeps the drink from being too one-note. Using amazing strawberries that are full of flavor is also essential since the macerated fruit really needs to carry the flavor and balance out the vinegar.
Strawberry Mint Shrub
Ingredients:
- 1 lb fresh, ripe Strawberries (cut into chunks)
- 1/2 cup Panella Sugar
- 10 mint leaves, chiffonade
- 5/8 c. Cider Vinegar
- 1/8 c. good Balsamic Vinegar
Steps:
- Add the strawberries, mint, and sugar in a bowl. Mix and let macerate in the refrigerator for about 2 days.
- When the berries have turned into a delicious goo, remove from the fridge and strain them. Make sure to get all the liquid from the mash.
- Add the now strained liquid to a saucepan with the vinegar. Bring up to a simmer and stir to thoroughly combine.
- Cool the mixture off-heat and strain out the lumps.
- Put the remaining liquid in a glass jar, seal and store in a cool location for at least 1 week.
- Enjoy with a fresh mint garnish and some ice!
I hope you enjoy a little taste of summer!
r.
