RECIPE: Ginger Raspberry Shrub

Author:

Category:

Using an old preserving method, shrubs rely on the tangy, distinctive bit of vinegar to preserve ripe seasonal fruit. To serve, top with sparkling water or prosecco for a thirst-quenching, beautiful summer cocktail. Recipe creator Vanessa Seder’s other shrubs and summer drinks appear in her cookbook Eat Cool: Good Food for Hot Days.  

Makes 2 1/4 cups shrub concentrate

Ingredients

1/3 cup chopped, peeled fresh ginger

1 cup fresh hulled strawberries, plus more for garnish

1 1/4 cups white balsamic vinegar

1 cup sugar

Directions

Place the ginger, strawberries, and ¼ cup water in a blender and blend until smooth, about 1 minute. Set aside. 

Combine the vinegar and sugar in a small saucepan and bring to a boil over high heat, stirring occasionally.

Pour the strawberry-ginger mixture into the vinegar and stir to combine. Strain the mixture through a fine-mesh strainer over a measuring cup. Transfer to a clean bottle or jar. Refrigerate until cold, about 45 minutes to 1 hour. 

To serve, pour a little of the shrub into a glass with ice and top with sparkling water, filtered water, and/or vodka. Garnish with fresh strawberries and candied ginger, if desired. Store the shrub in the refrigerator for up to 1 month.

Latest Stories

POLL: Would You Buy Solar from Ikea?

Would you be more likely to purchase solar panels if they were available at a large...

Dear Dot: Any Ideas for Earth-Friendly Wrapping Paper?

Dear Dot, My 10-year-old daughter is very eco-conscious and doesn’t want her gifts wrapped in anything that...

Humans in Bird Costumes Bring Whooping Cranes Back to Louisiana’s Wetlands

Eva Szyszkoski grew up on a farm on Michigan’s Upper Peninsula where her family always had...

RECIPE: Chicken Tikka Masala

Everyone loves Nicole Cabot’s slow-cooked tikka masala, perfectly spiced with fork-tender pieces of chicken. It can...

RECIPE: Roasted Apple, Pear, and Beet Salad

This is the time of year to focus on buying and eating root vegetables like beets....

RECIPE: Roasted Squash and Chestnut Tart

This savory tart is a colorful festival of autumnal flavors and a portable option to bring...

Mr. Fix-it: How to Insulate Your Attic (And Why You Should)

Mr. Fix-it helps you get more life out of your stuff. Why buy something new if...
Vanessa Seder
Vanessa Seder
Vanessa Seder has worked in the food industry for close to 20 years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include: Eat Cool, (which received positive reviews from the New York Times and elsewhere) and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at vanessaseder.com and Instagram @vseder.

Read More

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here