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Melon Mint Shrub

 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
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.

Nutrition Facts

0 servings

Serving size