Refreshing Strawberry Shrub
A refreshing, tangy nonalcoholic fruit syrup for cocktails or mocktails
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Servings: 12
Calories: 57kcal
Ingredients
- 1 pound very ripe strawberries
- 3/4 cup sugar or up to one cup
- 4 large fresh basil leaves
- 3/4 cup apple cider vinegar or less to taste
Instructions
- Hull the strawberries, and cut them into quarters.
- Place the strawberries and sugar into a bowl that has a lid. Mash or muddle the berries and sugar until the berries are mostly broken apart.
- Add the basil leaves to the bowl with the berries and sugar. Mash the basil once or twice to release the oils. Cover the bowl and refrigerate for 24-48 hours.
- Stir the berries to dissolve as much sugar as possible. Strain the liquid and any undissolved sugar into a measuring cup. Put the fruit and basil into a sieve or fine mesh strainer and press it with a spatula to remove as much of the juice as possible. You should have about 3/4 cup of syrup.
- Discard the fruit and basil, or use it to top ice cream or yogurt if you like.
- Add the vinegar to the strawberry-basil syrup and stir well to combine. Pour the mixture into a jar or bottle with a lid and refrigerate for at least a week.
- To serve, fill a glass with ice and sparkling water. Add about 2 tablespoons of the shrub syrup (or to taste) and stir. If desired, add alcohol.
Notes
Store syrup in a mason jar in the refrigerator. It should last at least three months if you don't open it frequently.
This recipe makes approximately 1 1/2 cups. The nutrition info is for one serving or 2 tablespoons.
Nutrition
Serving: 0g | Calories: 57kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 0.1mg
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