Blueberry Lavender Shrub

Category,

WHAT YOU'LL NEED
 Large mixing bowl
 Muddler
 Airtight clamp top glass jar
 Cheesecloth
 Flip top jars or bottles
INGREDIENTS
 3 cups Fresh Organic Blueberries
 2-3 cups Raw Cane Sugar*
 3 cups Raw Unpasteurized Apple Cider Vinegar
 1 tsp Culinary Lavender buds

INSTRUCTIONS TO MAKE SHRUBS
1

Combine the fruit and sugar in a large mixing bowl.

2

Muddle them together until the fruit is crushed.

3

Transfer to a large airtight clamp top glass container

4

Add the herbs and vinegar.

5

Seal the container.

6

Let the mixture ferment at room temperature for 2-4 days.

7

Strain the shrubs through a cheesecloth squeezing out all the syrup.

8

Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months

 

Ingredients

WHAT YOU'LL NEED
 Large mixing bowl
 Muddler
 Airtight clamp top glass jar
 Cheesecloth
 Flip top jars or bottles
INGREDIENTS
 3 cups Fresh Organic Blueberries
 2-3 cups Raw Cane Sugar*
 3 cups Raw Unpasteurized Apple Cider Vinegar
 1 tsp Culinary Lavender buds

Directions

INSTRUCTIONS TO MAKE SHRUBS
1

Combine the fruit and sugar in a large mixing bowl.

2

Muddle them together until the fruit is crushed.

3

Transfer to a large airtight clamp top glass container

4

Add the herbs and vinegar.

5

Seal the container.

6

Let the mixture ferment at room temperature for 2-4 days.

7

Strain the shrubs through a cheesecloth squeezing out all the syrup.

8

Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months

Blueberry Lavender Shrub