ORANGE ROSEMARY SHRUB

Category,

WHAT YOU'LL NEED:
 Large mixing bowl
 Airtight clamp top glass jar
 Muddler
 Cheesecloth
 Flip top jars or bottles
INGREDIENTS:
 3 cups Oranges, peeled
 1-3 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

9

To serve, pour a few ounces into a glass. Add sparkling water for your desired taste...About 1 part shrub to 4 parts sparkling water. Add ice and Enjoy!

 

Ingredients

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

Directions

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

9

To serve, pour a few ounces into a glass. Add sparkling water for your desired taste...About 1 part shrub to 4 parts sparkling water. Add ice and Enjoy!

ORANGE ROSEMARY SHRUB