We partnered with blogger Kayleigh Kosmas for this Blackberry and Tea Shrub recipe! She writes:
Have you ever tried drinking a shrub? Wondering how that would work, what with all the leaves and pointy bits? Not to worry—I was mystified, too, when I first saw shrubs on a cocktail menu. Fortunately, I’m not suggesting you drink greenery! No, this kind of shrub is much tastier and goes down a whole lot more smoothly. Shrubs are a sweet-tart mixer made by letting fresh fruit sit in vinegar, then adding sugar to the infused vinegar and boiling it all down to a syrup that brings sweetness, acidity and a punch of flavor to your drinks. I love that since shrubs are so full of flavor, they don’t require extra juices, herbs or liqueurs to make them immensely satisfying and drinkable. This shrub, made with fresh blackberries and Minty Licorice Delight tea, is sweet, tangy and also has some tasty herbal notes. I didn’t want to obscure any of those flavors, so I mixed the shrub with sparkling water, and wow. The flavors all came through, and the sweetened vinegar makes them more intense than they would be without that acidic element.
This recipe is brought to you by Kayleigh Kosmas of Oh Honey.
Ingredients
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DirectionsSterilize a canning jar and lid by washing it in warm soapy water, then submerging in boiling water for 10 minutes. Remove with tongs and set aside. |
