Chef Steve Cain’s Fruit Shrub

El Gaucho Events Executive Chef Steve Cain shares one of his favorite holiday recipes, a Fruit Shrub Cocktail.
This is a delicious alternative beverage sure to impress your friends.

Ingredients and Tools:

  • Clean tools
  • Quart sized Glass container with a lid
  • Deep pot
  • Measuring cup
  • Sauce pan
  • Thermometer
  • Clean kitchen cloth
  • Cheesecloth or coffee filter
  • 2 cups fruit
  • 1 pint vinegar
  • 1.5 to 2 cups sugar depending on how sweet you like it.

Method:

  1. Sterilize the jar in boiling water it should be submerged at least 2 inches in the water. Place the sterilized jar on a clean kitchen towel.
  2. Add the fruit to the jar.
  3. Bring the vinegar to just below the boiling point and pour it over the fruit.
  4. Let the container cool in the refrigerator for at least 24 hours and up to 4 weeks until the desired flavor is achieved.
  5. Strain the mixture through cheesecloth or the coffee filter.
  6. Place the strained mixture in a sauce pan and add the sugar. Bring it to simmer to melt the sugar. Tightly sealed the syrup will last up t six months in the refrigerator
  7. Place 1 tablespoon in a 8 oz. glass with sparkling water or still water adjust the amount to your liking.

 

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