This old-fashioned favorite is making a big comeback!
Shrub syrup is a great way to preserve and experiment with seasonal fruit. It is wonderfully versatile, from drinks to dressings and jams to glaze for meats, shrub will be your new kitchen staple!
When done properly, Shrub Syrup should be tart and sweet, perfect for a spritzer or fruity non-alcoholic beverages.
2 cups fruit (peeled and/or seeded if necessary)
2 cups The Olive Press Balsamic Vinegar
1 1/2 - 2 cups sugar
Chop fruit and add to a glass jar
Add vinegar to a saucepan and heat to just below the boiling point
Pour the vinegar over fruit, leaving at about 1/4 inch headspace in the jar, seal tightly
Store in refrigerator for at least 24 hours or until desired taste (up to 4 weeks)
Strain fruit from vinegar. Use coffee filter to remove all fruit particles if desired
Place vinegar and sugar in a saucepan and boil, stirring until sugar is completely dissolved
Remove from heat, let cool and store in an airtight jar
Store in refrigerator for up to 4 months, seal tightly after use