WHAT YOU'LL NEED:
Large mixing bowl
Airtight clamp top glass jar
Muddler
Cheesecloth
Flip top jars or bottles
INGREDIENTS:
3 cups Grapefruit, peeled
1 cup - 3 CUPS Raw Honey*
3 cups Raw Unpasteurized Apple Cider Vinegar
3 Sprigs of Fresh Rosemary
*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
Airtight clamp top glass jar
Muddler
Cheesecloth
Flip top jars or bottles
INGREDIENTS:
3 cups Grapefruit, peeled
1 cup - 3 CUPS Raw Honey*
3 cups Raw Unpasteurized Apple Cider Vinegar
3 Sprigs of Fresh Rosemary