Blackberry Shrub

Today, for Thirsty Thursday, we’re making a shrub!

Not that kind of shrub (but you’re welcome). The shrub we’re making today is one of the drinking variety, a simple mixture of fruit, vinegar, and sugar. There are virtually endless combinations of these simple refreshing syrups, and even more ways to use them.

If you are familiar with this blog, you may have noticed that cane sugar makes a rare appearance, and that I use honey, maple syrup and coconut sugar far more often. I do that for two main reasons:

1. The “Paleo” reason: Cane sugar is not considered Paleo. But hold up; I personally have to be honest and call bullshit on this; Sugar is basically sugar and I think any variety should be limited. Still, I stick to the “less refined” sugars in most of my recipes to keep the Paleo Police at bay and appease those who prefer to use them.
2. The actual reason: Honey, maple syrup and coconut sugar are freaking delicious. They give so much more flavor to foods than regular old cane sugar does, and often lend some fantastic texture. Case in point: I once made my Salted Brown Butter CCCs with cane sugar and the texture was more like shortbread than a perfectly chewy-crispy CCC, like they are when I use coconut sugar. (Seriously these cookies could probably win a cookie contest, they’re that good. Make them)

But today? Today we are using organic cane sugar, because sometimes that’s just what feels right, and it’s what is typically used in making shrubs. If you want to experiment with honey or your favorite sweetener, by all means don’t let me stop you.

When researching shrub recipes, I found a few options and couldn’t really decipher which was best. After spending two much time staring at the computer, it occurred to me that I should just call my resident expert on ferments and things of the sort, Trish of Keep The Beet. She provided some incredible Shrub and Kvass at the book release party for Paleo Soups & Stews, so I knew she’d have my answer. Her advice was to use the infused method (see below). For the sake of options, I also included the cooked method, in case you’re looking for a faster version.

If you’re looking to learn more about fermentation, Trish is teaching a class next week, so definitely sign up while there are still some spots left! You can reserve your spot here.

Once you make your shrub, there are all sorts of drinks you can make with it. Some of my favorites:

• Fill a tall glass with ice and a sprig of basil or mint, add a splash of shrub and fill up with sparkling water.
• Add a splash to bourbon or vodka on the rocks. Optional: add sparkling water and your favorite herb or a slice of lemon or orange.
• Add a little shrub and a fresh blackberry to sparkling wine for a gorgeous spritzer.

Blackberry Shrub

prep time: 5 minutes
cook time: 15 minutes, or 24 hours to infuse
makes: about 2 cups

1 cup white organic sugar
2 cups blackberries (about 10 ounces)
1 cup apple cider vinegar

The Cooked Method:

1. Clean a quart sized canning jar with very hot, soapy water and allow to dry. (alternately use one fresh out of the dishwasher)
2. In a medium sauce pan, combine the sugar with 1 cup of water and bring to a simmer.
3. Once the sugar is incorporated, add the blackberries. Continue to simmer over medium-low heat until the syrup has taken on the color of the blackberries and the blackberries look sufficiently softened, about 15 minutes. Mash up the berries a bit with a potato masher or whisk.
4. Stir in the vinegar and bring to a boil. Strain into the clean jar and store in the fridge.

The Infused Method:

1. Clean a quart sized canning jar with very hot, soapy water and allow to dry. (alternately use one fresh out of the dishwasher)
2. In a medium sauce pan, combine the sugar with 1 cup of water and bring to a simmer.
3. Once the sugar is incorporated, add the blackberries and the vinegar and bring back up to a simmer. Once it bubbles for a minute, turn off the heat. Pour into the clean jar and refrigerate.
4. Allow to infuse for about 24 hours before straining out the solids.

Once cool, mix it up with one of the above options, or create your own concoction!

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