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
Ferment sugar and fruit for 2 days BEFORE adding vinegar and herbs (takes 5 to 9 days)
2
Combine the fruit and sugar in a large mixing bowl.
3
Muddle them together until the fruit is crushed.
4
Transfer to a wide-mouth mason jar with airlock
5
Let it ferment at room temperature for 1-2 days.
6
Next, place fermented fruit into a larger airtight clamp top glass container
7
Add the herbs and vinegar.
8
Let the mixture ferment at room temperature for 4 days up to a week.
9
Strain the shrubs through a cheesecloth squeezing out all the syrup.
10
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