Shrubs are all the rage at the moment – and understandably so. They are the best way to literally bottle up the flavor of summer or capture the elusive taste of fall. Shrubs were the original way to preserve fruit before canning came along and became a thing. Persimmons are my spot of sunlight in the winter and their color and flavor pair so well with the sweet/tart essence of a shrub. —Lydia Martinez w/ Suitcase Foodist
- Makes 2.5 cups
Ripe Fuyu Persimmons, rough chopped
Your choice of ginger ale, club soda, gin, vodka, water, or any combination as a mixer.
- Use a 1 quart jar with a tight fitting lid . Submerge it in water and boil for 10 minutes to sterilize. While the jar is coming to a boil, wash, core and rough chop the persimmons.
- Heat the vinegar in a small sauce pan and heat until bubbles are just starting to appear.
- Leave the persimmon/vinegar potion in the fridge for at least a week and up to a month for the flavors to really infuse.
- Once the flavor profile is where you want it, pull your infusion out of the fridge and strain the fruit out of the vinegar in a strainer through cheesecloth - a couple of times until the vinegar is clear.
- Add the vinegar to a sauce pan with the sugar. Bring to a boil, dissolve the sugar and remove from the heat. Allow to cool.
- Pour into a clean, sterilized jar. Tightly seal and keep in the fridge for up to 3 months.
- Add a tablespoon or more to soda water or to mixed drinks to bring a lovely persimmon flavor. I liked adding club soda and a splash of creme for a tart Italian soda. Gin also plays well with this shrub, for what it's worth.