Strawberry Shrub

By • June 28, 2011 • 18 Comments

34 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Chef Andy Ricker has several amazing restaurants in Portland, including Pok Pok and Ping, that serve SE Asian cuisine. One of the coolest things they serve are their drinking vinegars, which make a refreshing beverage when added to seltzer water, and can also be added to cocktails. A recent trip to Ping with the ever-lovely Midge ( http://www.food52.com/cooks/4425_midge ) put a bee in my bonnet: I wanted to make my own drinking vinegar. Some internet research provided me with the basic instructions, which I adjusted to suit myself. The resulting "shrub" is an intensely flavored and refreshingly tart decoction.

I highly recommend using coconut vinegar - its mild taste won't compete with your fruit, and it's a lovely translucent white color so your final product will be gorgeous. I found the vinegar at my local Asian market, and it was only a buck 39 a bottle.

Do feel free to experiment with any fruit or combo you'd like!
hardlikearmour

Makes about 3 cups

  • 1 & 1/2 to 2 pounds fresh strawberries
  • 750 milliliters coconut vinegar (5% acidity)
  • 1/2 cup sugar, plus additional to taste
  1. Wash strawberries well, and drain well in a colander. Remove stems and slice or quarter the berries, then transfer them to a non-reactive container that can be tightly sealed.
  2. Pour the vinegar over the berries. Seal the container and allow to rest at room temperature for 3 to 5 days, stirring once to twice daily. The berries will lose most of their color.
  3. Transfer vinegar and berries to a non-reactive saucepan. Stir in 1/2 cup sugar. Bring to a boil over med-high heat, then reduce heat to low. Simmer as gently as possible, uncovered for one hour, stirring on occasion. (Note: boiling vinegar is quite pungent, make sure you have good ventilation!)
  4. Strain a tablespoon or two of the mixture into a glass, and allow it to cool. Add seltzer water, then taste. Add sugar if desired. Once it is the desired sweetness, remove from heat and allow to cool for 15 to 20 minutes. Strain the entire mixture through a mesh strainer set over a bowl, pressing as much of the liquid out of the fruit pulp as possible. Strain the collected liquid through a mesh strainer lined with several layers of cheesecloth into a quart-sized pitcher or glass measure. Transfer to a bottle, cool to room temperature, seal, and store in the fridge. Use as you see fit!
Jump to Comments (18)

Tags: interesting cocktail ingredient, refreshing, tart and fruity

Comments (18) Questions (1)

Default-small
Default-small
Scan0004

about 3 years ago susan g

I tried making this with red seedless grapes and palm vinegar. I wanted to leave the pulp in so I put it through a food mill. It was pink and pretty and just the right tartness with the given amount of sugar. This will be good to follow the seasons, adjusting for different fruits. I think of it as natural Gatorade --- and a whole lot better!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yay! I haven't tried grapes yet, but will add it to my to-do list!

Scan0004

about 2 years ago susan g

Back again, with my first shrub of the summer, peach and ginger. I pureed it after cooking. Delicious!

Gator_cake

about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Double Yum! Love peach and ginger.

Me

about 3 years ago wssmom

Love this! You should make a raspberry version for the new contest, no?

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I've been drinking way too much of it - my tongue is sore so I have to take a break! I've got a couple of flavors in the works, maybe even one with raspberry ;)

Img_1958

about 3 years ago gingerroot

YUM! Sounds delicious. Will have to look for coconut vinegar the next time I'm in Chinatown.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, gingerroot! I just bought 4 bottles yesterday.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Fun! It sounds so refreshing. Will look for the coconut vinegar next time I'm at the Asian market.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I hope you get to try it! I'm starting up a batch with cherries & ginger tonight.

Bike2

over 3 years ago Sagegreen

Very refreshing!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, SG! I think this would be right up your alley.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

PS...the tree bark behind is from my Norway maple which I fully intend to tap in the winter!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds so refresing, never heard of coconut vinegar. Must try this. Will have to check out sources for the vinegar.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The fairly small Asian market that's close to my house had it, so I'm guessing you'll be able to find it someplace in Brooklyn. The recipe I found online used cider vinegar, but I'm close to 100% sure Andy Ricker uses the coconut stuff.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Here's a link to the drinking vinegar from Pok Pok. http://www.pokpoksom.com...

Summer_2010_1048

over 3 years ago Midge

Hurray! Thanks for figuring it out hla! It looks so very refreshing. Can't wait to give it a try myself. Love the name too.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Midge! It's the second definition of shrub from dictionary.com "any of various acidulated beverages made from the juice of fruit, sugar, and other ingredients, often including alcohol. "