“Master Recipe” = Use any combination of fruits and herbs you like
I have a few “master recipes” on our website. The most popular is my recipe for Dutch Oven Sourdough Bread (Master Recipe). Basically, a master recipe is any recipe I share that you can adapt! This master shrub vinegar recipe allows you to use any combination of fruits and herbs to create any flavor shrub you want to try. When adjusting the recipe, simply use the quantities listed. For spices, use 1/2 cup total. If you want to use a spice blend, still use 1/2 cup total.
Here on this blog you will see my favorite winter shrub combination: tangerines, calendula and turmeric.
- honeydew melon and basil
- blackberries and thyme
- rosemary, ginger and grapefruit
- pineapple jalapeno
- cucumber basil
Main ingredients of shrub vinegar
Besides the fruits and herbs you choose, the other main ingredients in a bush are organic cane sugar and vinegar. With shrubs we do not ferment vinegar; we use already fermented vinegar to make a spicy, fruity, beneficial and sweet drinking vinegar.
Should You Use Fresh or Dried Herbs for Bush Vinegar?
I like to use dried herbs. That’s because I usually have dried herbs on hand. I have a tea pantry stocked with quite a collection of dried medicinal herbs. So I like to use what I have when making shrubs and oxymel. I do use fresh for some. Just like a melon and basil bush, I like fresh basil best.
I go out for dried herbs Starwest Botanicals
How to drink shrub vinegar
Although you can, I don’t recommend drinking it straight away as it is very acidic. It is best enjoyed as a mixer. My go-to is drinking three tablespoons of shrub vinegar topped with sparkling water. Usually in a 12 ounce glass. You can also mix it with some still water or apple juice. However you mix it, it makes a great aperitif (digestive drink before a meal).
The medicinal health benefits of shrubs
Shrub is very beneficial for digestion and overall health! I can’t say it will cure anything because that’s not how it works. But it has many health benefits!
Drinking vinegar before meals helps lower blood sugar levels by reducing the glycemic response to starchy foods, which can be beneficial for people with diabetes and heart disease. The acetic acid in vinegar also stimulates digestion, helps break down food and can relieve digestive problems (such as gas).
The fruit and herbal components of the shrub add vitamins, minerals and antioxidants, which can help with inflammation and other various ailments, depending on the herbs/fruit you use.
- Place fruit and herbs in a clean glass jar with a lid (this recipe fits a quart or larger).
- Combine the sugar and vinegar.
- Pour the vinegar mixture over the fruit and herbs. Stir to combine.
- Cover the fruit-vinegar mixture with a lid and store it in the refrigerator for at least 2 days and up to 30 days. (The longer it sits, the more intense the fruit flavor.)
- When your shrub is ready, line a colander with cheesecloth and place it over a bowl. Pour over the shrub to strain out any solids.
- Compost/discard leftover fruit and herb solids.
- Use the shrub as a base for mocktails and cocktails. I like to add three tablespoons of shrub to a 12 ounce glass and top up with carbonated water. (this is delicious as an aperitif!)
- If you have tried this recipe and like it, please leave a 5-star review below.
Comments
- the flavor depicted in this blog is mandarin, calendula and turmeric.
- when I use citrus, I rinse and scrub the peels and toss one few also peel pieces. Peels add bitterness, so add carefully.
- yes, you can use honey or maple instead of sugar.
- Other combos I like:
- honeydew melon and basil
- blackberries and thyme
- rosemary, ginger and grapefruit
- pineapple jalapeno
- cucumber basil
#Master #recipe #fruit #herb #shrub #vinegar