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I then tossed the zest. 1. Using the oleo-saccharum technique, muddle the lemon peels with the sugar in a bowl. Cover the sugar mixture with plastic wrap and set aside for at least an hour. 2. Once the hour has passed, remove the peels from the sugar and add the hulled and quartered strawberries, along with the coarsely crushed peppercorns, to the bowl. 3. Cover the strawberry mixture with plastic wrap, transfer to the refrigerator, and store for two hours.
4. Remove the mixture from the fridge and muddle the mixture even further, getting out as much juice as possible from the berries. 5. Add the vinegar to the strawberry mixture. Cover the bowl again, transfer the mixture back into the fridge, and store for two days. 6. Remove the mixture from the fridge, muddle the berries again and strain through a chinois or fine-mesh strainer into a clean Mason jar. 7. Store the shrub mixture in the fridge for a week to further integrate the flavors, before enjoying.
This recipe sounds a little labor-intensive, but follow the directions, and you won’t be disappointed with the results. This shrub has a sweet-tart strawberry flavor with a subtle, peppery finish. 1. Prepare your oleo-saccharum by peeling the skins of the lemons with a vegetable peeler. In a bowl, muddle the peels with the sugar, cover with plastic wrap, and wait for at least an hour. 2. Add the raspberries and mint to the sugar mixture and muddle the raspberries, expressing some of their juice. Cover the bowl with plastic wrap and transfer into the fridge.
Let it sit for one day. 3. Remove the raspberry mix from the fridge, muddle the fruit even more, and then add the vinegar to the mix. Stir to integrate and dissolve the sugar. 4. Strain the mixture through a chinois or a fine-mesh strainer into a clean Mason jar. 5. Store the shrub mixture in the refrigerator. Allow 1 week for the flavors to meld, before enjoying.
There you have it! Have you been smitten with the shrub-making bug like I have, If so, what tips do you have to offer, Any recipes you absolutely love, I can’t wait for gardening season to fully kick in. I have visions of celery shrubs, beet shrubs, and even herbal shrubs.
You probably want some ideas for how to actually incorporate those tasty shrubs of yours. I enjoy adding a shrub to a glass of ice and sparkling water, like the ones shown in the photos here, but they make amazing additions to cocktails. I like tossing in a small portion of shrub, say, an ounce, along with some gin and soda. Just combine those ingredients, along with ice, in a cocktail shaker.
Shake thoroughly and strain either served up or over ice, along with a dash of soda. Garnish with an herb sprig, slice of fruit, or citrus wheel. Cheers to shrubs, discovering new preservation techniques, and to the laughter and silliness that the entire Monty Python movement brought us. Now, go and cut down the tallest tree in the forest with a herring!
