Welcome spring in with a sweet and sour mixed bevy, refreshing and invigorating.
- 2 cups (500 ml) apple cider vinegar
- 2 cups (500 ml) superfine granulated sugar
- 1 cup (250 ml) Meyer lemon, washed and sliced
- 1 cup (250 ml) pear, washed and sliced
- 4 star anise
- 6 green cardamon pods
- 6 fresh thyme sprigs
In a 1 L (4 cup) jar, mix the sugar and the apple cider vinegar. Add the lemon and pear slices, the spices and the thyme. Seal the jar well, shake and refrigerate for one week. Occasionally give the jar a shake over the course of the week. Strain the liquid into a smaller jar, discard the fruit and spices. Keep the liquid “the shrub” in the fridge.
To make a drink
In a tall glass, add ice and 1 oz (ml) of the shrub. Pour 6 oz of chilled sparkling water into the glass. Garnish with fresh thyme and a pear or lemon slice. Serve immediately
Note: A shrub can be made with almost any fruit. Always keep the ratio the same: 1 part sugar, 1 part apple cider vinegar, 1 part fruit and refrigerate for a week before using. Can use any herbs or spices to help flavour the drink. The shrub can be used in both non-alcoholic and alcoholic drinks.
Alcohol Disclaimer : Clear Life does not advocate or encourage the abuse of alcoholic beverages. Please drink responsibly and with moderation.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.