What the heck are shrubs? They aren’t just bushes in your front yard. They are Prohibition Era fruit and vinegar syrups that are SUPER easy to make (truly, they are NO COOK) and you can make them in a jar on your countertop. Read on to learn more!
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When I was thinking how to introduce the idea of canning to beginners, I opened a really old cookbook of my Gram’s. This Farm Bureau Cookbook had a whole section of beverages that relied on thrift, ease, and harkened back to the time when alcohol was prohibited in the U.S. This section really got my wheels turning. Shrubs were a small portion of this section but boy, were they easy. I realized that if I could modernize the recipes and play around with fresh flavors in the old fashioned methods, it could be such a fun beginner preserve for newbies. Cheers to that, right?!
I started shrub making in earnest and haven’t looked back. Shrubs are a delightful depart from the sticky sweet fare on the grocery store shelf in terms of mixer-offerings, and they are a concentrate: You make them, and decant just a tablespoon or two into a glass, and then top with sparkling water, ginger ale, or tonic water, (I always opt for sparkling or plain ice water, honestly) and an optional shot of libation, and ta-da! Farmers market fresh flavor in beautiful colors and flavors that are super easy and delicious.
Learn How to Make Fruit + Vinegar Syrups for Cocktails, Vinaigrettes and More in the Shrubology Ebook. This succinct book of clear instruction, recipes, and photographs will teach you how to make shrubs from all kinds of fruits with a variety of sweeteners and vinegars. You’ll master the techniques for making these versatile, NO-COOK syrups so you will be able to whip them up any time!