WHAT YOU'LL NEED:
Large mixing bowl
Muddler
Airtight clamp top glass jar
Cheesecloth
Flip top jars or bottles
INGREDIENTS:
3 cups Fresh Organic Blackberries
2-3 cups Brown Sugar*
3 cups Raw Unpasteurized Red Wine Vinegar (if you can’t find this, use Raw ACV)
3 Vanilla bean, seeded
*Most shrub recipes are a 1:1:1 ratio (fruit, sugar, vinegar). However, I tend to use a little less sugar and it turns out great. You can experiment and see what you like.
INSTRUCTIONS:
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 Blackberries
2-3 cups Brown Sugar*
3 cups Raw Unpasteurized Red Wine Vinegar (if you can’t find this, use Raw ACV)
3 Vanilla bean, seeded