WHAT YOU'LL NEED:
Large mixing bowl
Muddler
Airtight clamp top glass jar
Cheesecloth
Flip top jars or bottles
INGREDIENTS:
3 cups Red grapes, seedless
2-3 cups Raw cane sugar*
3 cups Raw Unpasteurized Apple Cider Vinegar
3-5 large Basil leaves
*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:
1Combine the fruit and sugar in a large mixing bowl.
2Muddle them together until the fruit is crushed.
3Transfer to a large airtight clamp top glass container
4Add the herbs and vinegar.
6Let the mixture ferment at room temperature for 2-4 days.
7Strain the shrubs through a cheesecloth squeezing out all the syrup.
8Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months
9To 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
Muddler
Airtight clamp top glass jar
Cheesecloth
Flip top jars or bottles
INGREDIENTS:
3 cups Red grapes, seedless
2-3 cups Raw cane sugar*
3 cups Raw Unpasteurized Apple Cider Vinegar
3-5 large Basil leaves
Directions
INSTRUCTIONS:
1Combine the fruit and sugar in a large mixing bowl.
2Muddle them together until the fruit is crushed.
3Transfer to a large airtight clamp top glass container
4Add the herbs and vinegar.
6Let the mixture ferment at room temperature for 2-4 days.
7Strain the shrubs through a cheesecloth squeezing out all the syrup.
8Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months
9To 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!
