Gillian Tyrnauer, formerly of Healdsburg SHED
“Preservation should be sustainable. Enjoy guilt-free peach shrub in January.”
The basic recipe for a raw shrub: equal parts sugar, fruit and vinegar.
Shrub making is very creative and contingent upon each taster’s palate. Use windfall or excess fruits, if you are lucky enough to have them.
Combine 1 cup chopped fruit with 1 cup sugar and a handful of chopped herbs and any spices you want to add in a quart-sized Mason jar.
Shake vigorously and place in the refrigerator to macerate for 3–5 days, shaking again every so often.
Strain the macerated fruit.
Mix 1 cup vinegar into the strained fruit liquid.
Chill shrub until ready to use. Shrubs will keep for up to six months in the refrigerator.
Use in cocktails or add to sparkling water or regular water for a non-alcoholic treat.