*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.
In a large bowl, combine sliced strawberries and raw honey.
Muddle the mixture until the strawberries release their juices and the honey is well incorporated.
Transfer the muddled mixture to a large airtight glass container.
Add the chopped fresh basil and pour in the raw unpasteurized apple cider vinegar.
Seal the container and allow the mixture to ferment at room temperature for 2-4 days, ensuring you release any built-up gas periodically.
After fermentation, strain the mixture through a cheesecloth, squeezing out all the syrup.
Transfer the strawberry basil shrub syrup to clean jars or bottles for storage.
Keep the shrub covered in the refrigerator, and it should last for 2-4 months.
TO SERVE:
- Pour a few ounces of the strawberry basil 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
Directions
In a large bowl, combine sliced strawberries and raw honey.
Muddle the mixture until the strawberries release their juices and the honey is well incorporated.
Transfer the muddled mixture to a large airtight glass container.
Add the chopped fresh basil and pour in the raw unpasteurized apple cider vinegar.
Seal the container and allow the mixture to ferment at room temperature for 2-4 days, ensuring you release any built-up gas periodically.
After fermentation, strain the mixture through a cheesecloth, squeezing out all the syrup.
Transfer the strawberry basil shrub syrup to clean jars or bottles for storage.
Keep the shrub covered in the refrigerator, and it should last for 2-4 months.