Strawberry Shrub

Shrubs are old-fashioned vinegar and fruit based drinks. Ideally, they're sweet enough to temper the tang of the vinegar, but sour enough to catch the back corners of your mouth. They can be added to water or sparkling water, cocktails, or even ice cream or shave ice. In essence, they're just really yummy flavoring syrups with a bit more twang.

 

The best part is that shrubs are easy peasy and only have three ingredients--fruit, sugar, and vinegar. The hardest part is straining the shrub, and even that is pretty stone simple. To get a somewhat clearer shrub, I filtered mine through a coffee filter after removing the large chunks of fruit. But really, you don't need to do this. Simply strain it through a fine mesh strainer.

 

Strawberry Shrub

About 2 cups

 

Combine in a medium bowl:

1 cup sliced strawberries

1 cup granulated sugar

1 cup red wine vinegar

About ½ cup loosely packed mint leaves

Using a potato masher or a wooden spoon, mash the berries so they release their juices. Stir until the sugar has mostly dissolved and refrigerate overnight.

The next day, transfer the mixture to a saucepan and heat gently over medium-low heat. Do not bring to a simmer--you simply want to heat the mixture to coax the sugar to dissolve.

Strain the shrub through a fine mesh strainer. If desired, strain again through a coffee filter. Refrigerate.

Use to flavor water or sparkling water, make cocktails, or top ice cream or shave ice.

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

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