I've been charmed by a shrub, or shrubs in general. I don't mean short leafy garden plants, although they can be charming ... I mean a sugared vinegar infused with fresh fruit. I bought a bottle of Spiced Apricot Shrub at a farmers market, and have been shrubbing ever since.
Yield About 2 cups
- Combine all ingredients in a non-reactive pot. Set over medium heat and cover. When mixture comes to a boil remove from heat and use a potato masher to crush the plums.
- Transfer to a non-reactive bowl, and allow to come to room temperature uncovered.
- Cover and refrigerate for 24 hours.
- Pour through a strainer into a glass jar. Use a spatula to press the solids against the strainer and extract as much liquid as possible. Discard the solids. Store the shrub in the refrigerator for up to a month.
Non-reactive means that it does not react adversely with acidic ingredients. Glass and stainless steel are non-reactive.
Andy Broder - KitchenThink