What You'll Need:
Large mixing bowl
Wide-mouth mason jar with airlock
Airtight clamp top glass jar
Muddler
Flip top jars or bottles
1 part fruit (blueberries, strawberries, oranges, etc)
1 part sugar (raw honey, raw granulated sugar)
1 part vinegar (Apple cider vinegar, red or white wine vinegar)
Fresh herb, few sprigs
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
Wide-mouth mason jar with airlock
Airtight clamp top glass jar
Muddler
Flip top jars or bottles
1 part fruit (blueberries, strawberries, oranges, etc)
1 part sugar (raw honey, raw granulated sugar)
1 part vinegar (Apple cider vinegar, red or white wine vinegar)
Fresh herb, few sprigs