3 cups Melon (choose your favorite variety), cubed
1 cup Raw Honey (can use up to 3 cups)
3 cups Raw Unpasteurized Apple Cider Vinegar
¼ cup Fresh Mint, chopped
*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
In a large bowl, combine cubed melon and raw honey.
2
Muddle the mixture until the honey is well mixed, and melon is partially crushed.
3
Transfer the muddled mixture to a large airtight glass container
4
Add chopped fresh mint and pour in the raw unpasteurized apple cider vinegar.
5
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed
6
Strain the shrub through a cheesecloth, extracting all the syrup.
7
Transfer the melon mint shrub syrup to clean jars or bottles for storage.
8
Keep the shrub refrigerated; it should remain fruity and refreshing for 2-4 months.
TO SERVE:
- Pour a few ounces of the melon 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
3 cups Melon (choose your favorite variety), cubed
1 cup Raw Honey (can use up to 3 cups)
3 cups Raw Unpasteurized Apple Cider Vinegar
¼ cup Fresh Mint, chopped