Kevin Denton’s recipe for a rosy shrub.
Ingredients
- 2 medium pitted plums
- 1 ½ cups water
- 1 ¾ ounces dried rosehips
- 2 ½ ounces dried rosebuds
- ¾ ounces dried hibiscus
- ½ cup plus 2 tablespoons white vinegar
- ¼ cup white sugar
Preparation
- Bring all contents to a slow simmer for 10 to 15 minutes.
- Let cool, and strain.
- Bottle and refrigerate up to 2 weeks.
- For a cocktail, pour 2 ounces of the shrub with 2 ounces of tequila (Denton prefers Tapatio blanco) over ice, and add a splash of soda.
Dining and Cooking