Summer Fruit Shrub

Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it’s all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back.

Ingredients

• 1 pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
• ¾ cup sugar
• ¾ cup white wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    410 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 100 grams carbohydrates; 3 grams dietary fiber; 97 grams sugars; 1 gram protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 cups

Preparation

1. Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
2. Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
3. Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
4. To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.

• CHERRY AND MINT SHRUB Mix 2 cups crushed sweet cherries, 1/4 cup mint leaves and 1/2 cup sugar. Refrigerate overnight, stirring once or twice. Strain and mix with 1/4 cup red wine vinegar and 1/4 cup apple cider vinegar. Particularly good with tonic.
• TOMATO AND BASIL SHRUB Crush 1 pound Sungold or other cherry tomatoes and add 1/2 cup sugar. Steep about 20 basil leaves in 1/2 cup apple cider vinegar overnight. Combine both in a jar, shake well and store in the refrigerator for a week. Strain before drinking.
• CUCUMBER AND DILL SHRUB Steep overnight 1/4 cup fresh dill in 1/2 cup white vinegar and 1/2 cup apple cider vinegar. Cut 2 large cucumbers into chunks and put into a blender with a little water. Purée and strain through a sieve. Strain the vinegar and add the cucumber juice. Refrigerate.
• CELERY SHRUB Chop 1 pound celery, leaves and all, and blend with 1/2 cup water, adding more water as needed. Strain and mix with 1 cup sugar and 1 cup apple cider vinegar. Shake well and refrigerate. Shake intermittently for a day or two. Strain. Add seltzer for homemade celery soda.