*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.
Combine blueberries and raw honey in a large mixing bowl.
Muddle the blueberries and honey until well combined and the berries are partially crushed.
Transfer the muddled mixture to a large airtight glass container.
Add the chopped fresh mint and pour in the raw unpasteurized apple cider vinegar.
Seal the container and allow the mixture to ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the flavorful syrup.
Transfer the blueberry mint shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should stay delicious for 2-4 months.
TO SERVE:
- Pour a few ounces of the blueberry mint shrub into a glass.
- Mix with sparkling water to your liking, aiming for about 1 part shrub to 4 parts sparkling water.
- Add ice, stir gently, and enjoy the juicy and minty combination!
Ingredients
Directions
Combine blueberries and raw honey in a large mixing bowl.
Muddle the blueberries and honey until well combined and the berries are partially crushed.
Transfer the muddled mixture to a large airtight glass container.
Add the chopped fresh mint and pour in the raw unpasteurized apple cider vinegar.
Seal the container and allow the mixture to ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the flavorful syrup.
Transfer the blueberry mint shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should stay delicious for 2-4 months.