Strawberry Basil Shrub
Bottle up those summer berries by making this strawberry basil shrub to use in dressings, mocktails, cocktails, & marinades all year long.
Servings: 20
Calories: 47kcal
Ingredients
- 2 cups fresh strawberries destemmed, halved/quartered if large
- ¼ cup fresh basil leaves packed
- 1 cup turbinado sugar
- 1 cup champagne vinegar or sub. apple cider vinegar
Instructions
- Muddle together the strawberries, basil leaves, and sugar. Let sit at room temperature for 2 hours.
- Add the champagne vinegar. Muddle well. Transfer to a quart-sized jar or container. Cover and refrigerate for 2 days.
- After the 2 days, open your jar and muddle again, very well. Strain and discard the seeds. Use your hands to squeeze out as much of the shrub liquid as possible Store in a sealed container in the refrigerator.
Notes
To enjoy a shrub mocktail, mix 1 tbsp of the shrub with 1 cup of sparkling water. Serve over ice.
If you do not havechampagne vinegar, you can substitute for apple cider vinegar.
The shrub mixture can sit in the refrigerator for up to 5 days, so if you forget it after the 2 resting days, it is OK.
Save the discard strawberry parts. They are delicious in salads or grains like rice & farro. You can also use them as a relish over duck, grilled steak, or chicken!
A shrub does not have to be refrigerated, but prefer to refrigerate them. They can last for years. I have a some shrub in my refrigerator from a large batch I made two years ago and still use it regularly. Typically, it lasts a minimum 6 months in the refrigerator. If used frequently, it keeps 6-8 weeks like other condiments. If you can avoid contamination and use a sterile bottle, you will get a longer longevity of the shrub.
Nutrition
Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg
