RECIPE: Ginger Raspberry Shrub

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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.

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