Blackberry Vanilla 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 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

Directions

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

Blackberry Vanilla Shrub