by Terri Peña
Shrubs are an old-fashioned beverage that were once all the rage in England, where they were used for their “medicinal and revitalizing” qualities. Last summer, on the verge of extinction, shrubs made a bit of a come back. Easy to make using all varieties of fruit and spices, refreshing with and without alcohol, I suspect we will be seeing more of these tasty beverages.
- 6 cups sliced rhubarb, about 2 pounds
- 1 cup apple cider vinegar
- 1½ cups sugar
- ½ teaspoon salt
- 1 cinnamon stick
- 4 whole allspice berries
- Place all ingredients in a heavy-bottomed sauce pan and bring to a boil. Turn down the heat and simmer for about 25 minutes, until the rhubarb has completely broken down.
- Using a fine mesh strainer placed over a bowl, remove all the solids and save the juice. The mixture is going to be quite thick so be patient while it drains, it will take about 20 minutes. You will have approximately 4 cups of juice.
- If your juice has cooled while straining, return it to he pan and bring it up to a boil.
- Pour into pint or half-pint jars, leaving ½ inch headspace. Process either size jar in a boiling water bath for 10 minutes - find water bath canning instructions here : http://www.enneacollective.com/?p=3762
- To drink, pour 1-2 ounces of shrub into a tall glass filled with ice, and top with sparkling water.
MORE RECIPES :
Rhubarb Barbecue Sauce