Blueberry + Rosemary Shrub Drink
Get ready to party like it's 1775 with this tangy and sweet colonial drinking vinegar recipe!
Equipment
- 1 quart mason jar
Ingredients
- 1 cup blueberries thawed if frozen
- 1 sprig fresh rosemary about 3" long
- 1 cup raw honey
- 1 cup raw apple cider vinegar (with the mother)
Instructions
- Add your blueberries and sprig of rosemary to a quart-sized mason jar. Ensure fruit is thawed if using frozen. Mash berries and rosemary together well.
- Add honey to the fruit mixture.
- Add apple cider vinegar to the fruit and honey mixture.
- Place a lid on the mason jar and shake very well to combine. Refrigerate 24-48 hours.
- Strain shrub, compost the berries and rosemary.
- To enjoy, add ice to a drinking glass and pour 1 part shrub to 3 parts carbonated water. Stir and enjoy!
Notes
- You can vary the amount of honey or sweetener in this recipe. I have experimented with using as low as 1/3 cup of honey and still enjoyed the flavor. Keep the fruit and vinegar at the same amount in the recipe.
- Keep strained shrub refrigerated. Because the apple cider vinegar acts a preservative, this should last several weeks in the fridge, but be sure to always check for spoilage before enjoying.