This Blueberry Shrub makes for a wonderful old-fashioned drink with tart fruity goodness! Post may contain affiliate links.
Three months into the Food in Jars Canning Mastery Challenge and I am still going strong. If you knew my track record for challenges, you would know what an amazing fact that is! In January, I made my first ever marmalade – Mango Marmalade. Then in February I made Preserved Lemons. The challenge for March was jelly or shrubs. Now, I admit if I really wanted to challenge myself, I would have attempted jelly. But I’ve had two sinusy/cold/flu/who knows what it is bouts in March. So, I took the easy way out with a shrub. A blueberry shrub.
Now, if you go Google shrubs, you’ll learn there are lots of different opinions on how to make them. Some use only a cold process, some introduce heat. Some use a ration of 1-1-1 and some use something different. The only thing everyone agrees on is that you use fruit, some sort of sweetener, and some type of vinegar. I settled on a cold process. I preferred to let time do the work, rather than speeding it up by introducing heat. I also went with the 1-1-1 ration. But honestly, I think no matter how you do it, you’re going to love it. When you’re finished with your shrub, you have this jar of tart fruitiness ready to make the most refreshing drinks. I spoon about 3 tablespoons into a glass, add ice and top with sparkling water and stir. It is so good. Sweet and tart. From now on, I plan to always have a shrub in my fridge, waiting to be made into a refreshing drink – I’m also going to experiment with some cocktails.
For my shrub I used organic blueberries, organic cane sugar, and Bragg’s apple cider vinegar with the mother.
- 1 cup blueberries
- 1 cup sugar (I used raw cane sugar)
- 1 cup apple cider vinegar
- Place the blueberries and sugar in a mason jar. Muddle the blueberries a bit to begin releasing some of the juices. Cover it with a loose lid or cheesecloth and let sit out on your counter for about 3 days. At the end of three days it should be syrupy. Stir in the vinegar and let it sit out for 1 more day. Strain through a fine mesh strainer and store in a lidded jar in the fridge (it should keep for about 6 months.)