Blackberry Basil Shrub Recipe - Le Gourmet TV
- 9 years ago
Ah the shrub… also known as a drinking vinegar. Don’t let the name scare you away - this sweet, sour, fruit infused syrup is refreshing when mixed with soda water and killer when used in cocktails.
It takes a little time, but it’s well worth it.
Ingredients:
1/3 cup (75 mL) blackberries
2/3 cup (150 mL) sugar
6 – 8 large basil leaves
1/3 cup (75 mL) apple cider vinegar
1/3 cup (75 mL) balsamic vinegar
Method:
In a 1.5L wide mouth Mason jar; muddle blackberries and sugar. Slap the Basil to release it's oils and add to the jug (don't muddle the basil, it will become bitter). Add the two vinegars, and shake the jug to combine (out the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily. Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.
It takes a little time, but it’s well worth it.
Ingredients:
1/3 cup (75 mL) blackberries
2/3 cup (150 mL) sugar
6 – 8 large basil leaves
1/3 cup (75 mL) apple cider vinegar
1/3 cup (75 mL) balsamic vinegar
Method:
In a 1.5L wide mouth Mason jar; muddle blackberries and sugar. Slap the Basil to release it's oils and add to the jug (don't muddle the basil, it will become bitter). Add the two vinegars, and shake the jug to combine (out the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily. Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.