I don't know about you, but I take immense pleasure in a good drink. Coffee is a daily necessity for me. I try to be diligent about my water intake. But really I find nothing more refreshing than a fruity, homemade beverage.
I'm guessing most of you are hip to the shrub thang, but if shrubs are new to you, you're in for a treat. If you're solidly in the ultra sweet soda-y camp, you might find the vinegar hit of a shrub to be odd, but if you're like me and dig a drink that's sweet, tart, and bubbly all at the same time, shrubs will treat you right.
Rhubarb - always a good player in the tangy-sweet world - seems a perfect springtime star for a homemade shrub.
- 1 pound rhubarb, sliced into into 1/4 inch semicircles
- 2 cups light agave nectar
- 1/2 cup good quality apple cider vinegar
- sparking water
- optional for serving: sprigs of fresh thyme, kumquat slices, or an orange twist would be nice here
In a medium mixing bowl, combine sliced rhubarb and agave. Cover and let sit at room temp for 48-72 hours. Strain, reserving syrup. Add good apple cider vinegar to the liquid and you’ve got your shrub. (Feel free to add more vinegar if that suits you, adjusting the tang to your liking.) Transfer syrup to a lidded container - and keep in the refrigerator.
( You can discard the rhubarb slices, or I save them in a separate lidded container and add them to my morning bowl of granola and Greek yogurt.)
I'd suggest combining 3-4 portions sparkling water to 1 portion of shrub, but feel free to make a more concentrated or diluted shrub depending on your taste. Serve over ice. Add a little citrus or fresh thyme if you please. You can also add a splash of rhubarb shrub to your cocktails.