Spiced Blood Orange Shrub
Prep Time: 10 min
A spoonful of this shrub adds deliciously tart, slightly sweet, complex citrus spice flavor to spritzes, cocktails, vinaigrettes, and marinades.
SHRUB (n.)
A longstanding acidulated beverage of endless variations, that consists of three basic main ingredients: fruit, sugar, and vinegar.
This recipe results in a tart-sweet syrupy mixture with multiple uses - find some suggestions below. It also keeps well in the fridge, mellowing and improving over-time, so you can make it once (or many times) and will offer an infusion of flavor for weeks to come.
The process:
This version is cold-processed, which means you simply have to mix the ingredients together and allow it to infuse over time before straining and enjoying. Essentially, you macerate the fruit in sugar, steep, strain, and mix it with vinegar. If you’re pressed for time, a hot-processed shrub can come together in an hour or two. Simmer all of the ingredients except for the vinegar in a saucepan over low heat, until the sugar is dissolved and the flavors have time to combine. Strain out the solids and mix the resulting syrup with vinegar before refrigerating. However, I do firmly believe that time is the best ingredient! So, if you have the ability to experiment in advance and cold-process your, you can look forward to flavors much more robust and bright.
What does it taste like?
Pleasantly tart and slightly sweet, when mixed with sparkling water, it has a slightly-fermented flavor and fizzy mouthfeel comparable to kombucha. Inspired by an overabundance of blood oranges and my love for the flavors of India, this resulting shrub was warm-spiced and a beautiful deep-red in color, with a flavor perfect for all year. No blood oranges? No problem - Don’t limit yourself! Using the same ratio in this recipe, you can make a shrub out of almost any citrus, berry, or stone fruit (peaches, plums, cherries), based on what’s available to you.
How do I use it?
Apéritif, anyone? The slightly sweet, sour balance has my mouth watering just thinking about it. Use it in place of sweet vermouth in a Negroni, or mix with a dry-sparkling wine or champagne for an appetite-stimulating, refreshing beverage to pair with light bites on a summer afternoon. It also makes for an incredible mocktail. My two suggestions for using this shrub in a mocktail or cocktail can be found beneath the recipe. Don’t stop there. Add a tablespoon to a simple marinade, salad dressing, or even cakes, frosting, and other desserts for the addition of it’s vibrant color and flavor.
Can I use _______ instead of _______ ?
In short - go for it! In my opinion, I’ve spiced this spiced syrup to perfection with the recipe below, but I’ve also made it where before straining the fruit, I added the vinegar and then refrigerated for 2 weeks before straining out the final product. Also delicious. Read: don’t be afraid to deviate. If you’re missing one ingredient and leave it out, or sub for another, or you want to try this mix of spices with say…raspberries instead of blood oranges? Go for it. Use what’s available to you.
Maybe try coconut sugar or honey in place of white cane sugar.
Try changing up the type of vinegar you use.
Flavor combinations are begging to be experimented with: Raspberry and vanilla, cucumber lime, blueberry and lavender, rhubarb and peppercorn, pineapple and chili (just don’t forget the rum).
The basic shrub ratio you see below can be considered a blank canvas for creating a delicious outcome.
INGREDIENTS
BASIC SHRUB: 1:1:1 ratio
1 cup fruit
1 cup sugar
1 cup vinegar
SPICED BLOOK ORANGE SHRUB
6-8 green cardamom pods, crushed
6-8 whole black peppercorn
6-8 whole coriander seeds
1 cinnamon stick
1/4 teaspoon nutmeg
2-inch piece fresh ginger, chopped
1/2 fresh vanilla bean, scraped
2-3 cups blood orange, cut into 1-inch pieces
2 cups sugar
1 3/4 cups apple cider vinegar
1/4 cup balsamic vinegar
METHOD
Using a mortar and pestle or the back of a spoon and a small bag, add cardamom, peppercorn, coriander, cinnamon, and nutmeg. Grind or crush into large fragments.
Add all aromatics, oranges, and sugar to a bowl. Stir to coat. Cover and refrigerate, allowing to macerate for 24-48 hours.
Using a fine-mesh strainer or cheese-cloth, strain mixture into a clean jar or storage container. Add vinegar, close, and shake well. Label jar and refrigerate.
Leave refrigerated for at least a week before enjoying.
COCKTAIL
Makes 1
1-2 ounces shrub
1 1/2 ounces base liquor (gin, bourbon, tequila)
Top with soda water to make it a spritz!
MOCKTAIL
Makes 1
1 ounce shrub
7-8 ounces soda water
squeeze of lime