I’ve been patiently waiting all summer to make a shrub. Now, with all this fruit sitting around my kitchen, the time has finally come. I decided on plums as they were bursting with juice, and therefore perfect shrub material. Plus, try saying “plum shrub” three times fast without smiling. Yeah, I thought so. For those who don’t know, a shrub is a vinegar-based fruit syrup that can either be enjoyed on its own, mixed with a little seltzer, or my favorite: used to balance sweetness and acidity in a cocktail. More on that subject tomorrow. In the meantime, it’s time to get shrubbing!
- 1/2 cup chopped plums (tightly packed)
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
Core and chop the plums and add them to a non-reactive mixing bowl. Add the sugar and stir until the plums are thoroughly coated.
Cover the bowl with plastic wrap and place in the fridge. Let the mixture sit for at least 24 hours. While the mixture is resting, the sugar will begin to extract the juice from the plums, creating a rich plum syrup.
Remove the mixture from the fridge and strain the syrup and any excess sugar into a new mixing bowl. Firmly press on the plums to release any remaining juice. Whisk in the vinegar, dissolving the sugar as you go. Transfer the shrub into a bottle for storage.
That’s all there is to it! Your plum shrub is ready to drink. However, the flavors will continue to develop as time passes. The vinegar will mellow and new notes of fruit will emerge.
(images by HonestlyYUM)