Grapefruit Shrub

The name comes from the Arabic word Shurb , a fruit drink that was fermented. Variations of shrub can be found from the the time of the Crusaders. This was a common SHRUBdrink in colonial times. It’s a balancing act of citrus and vinegar, rooted in heritage and age old traditions.

Shrub is delicious with sparkling water for a great  non alcohol drink.

But!! Add this to your vodka topped with sparkling water with a splash of bitters for a killer cocktail.

 Basic Recipe for Grapefruit Shrub

2 good size grapefruits
1.5 cups sugar
1/4 cup coconut vinegar (can substitute sherry or rice or champagne vinegars) ADD THIS SLOWLY and taste
pinch of salt

Procedure

 Oleo Saccharum
Peel the grapefruit with as little white pith as possible.
Juice the grapefruit, measure it, and set it aside in the refrigerator.
Measure sugar equal to the amount of grapefruit juice in a large bowl and add the peels to the sugar.( 2 cups of juice, 2 cups of sugar)

Muddle the peels and sugar together and set aside for at least 24 hours at room temperature.

 The Syrup
Combine the juice and the oleo saccharum.
Stir until sugar is dissolved. Allow this to rest overnight at room temperature. Strain out the peels.

Adjust the taste if necessary as there should be a balance of tart and sweet.

The Vinegar
VERY carefully add approximately  ¾ cup of champagne vinegar.
Expect to use about half of your initial juice content. (approximately 3/4 cup)

Pour in a small amount of the vinegar, stir, and taste. Start with a small amount before and add slowing and adjust each time. It is easy to overdo the vinegar so go slowly.

Keep adding more vinegar until you are satisfied.

Bottle and refrigerate. This will keep for 3 months or longer when refrigerated.

Try different vinegars- but be careful!

Someone told  they used strawberry balsamic and overwhelmed the taste.

Experiment! Next fruit to try should for a shrub might be the beach plums!

 

 

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