Strawberry Shrub

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When it’s strawberry season, I end up with a ton of strawberry tops and I was determined this year NOT to compost them. Last year I did use them in my first batch of strawberry wine but wanted to try incorporating them into other drink variations. Enter a strawberry shrub and strawberry liqueur.

If you want to learn more about shrubs, a quick google search will tell you everything you need to know. Basically, it is a drinking vinegar with equal parts vinegar, sugar, and fruit that was originally used as a way to preserve the fruit.

For this shrub I used equal parts organic apple cider vinegar and maple syrup. To a mason jar I added my strawberry tops (about 1/3 jar full) a handfull of dried hibiscus flowers, and a small palm full of dried basil (fresh will work too!). Top the jar off with extra vinegar if there is room and give it a shake. I stored it in my window sill for about 2 weeks, giving it a good shake 1 or 2 times a day, then stored it in a dark cabinet for another 2 weeks. After a month, strain and bottle it.

You can drink this shrub neat if you are familiar with other fermented drinks and your taste buds are accustomed to it you may prefer it this way. If not, I recomend using it as a mixer in a cocktail or mocktail. It is also delish mixed into a lemonade (Aldi has my favorite lemonade, the sparkling version or reqular in their refridgerated section) or topped with sparkling mineral water. It would also put a nice spring spin on a simple G&T or Vodka Tonic.