October 18, 2012 by hoosieroutwest
No, it’s not a recipe for a plant – it’s a yummy old school drink – more on that in a minute.
I recently inherited a slew of fruit from Jen, a girlfriend of mine. I turned Jen onto canning but her canning dreams are bigger than the time she has in the kitchen. So lucky me, I got to inherit her orphaned fruit that were destined for the compost.
Since I already went through 20 lbs of peaches of my own I was running out of recipes to try. After searching the internet I stumbled up on fruit shrubs. Fruit shrubs are apparently how colonial-era folks used up the last bits of fruit before they spoiled.
It’s an insanely easy recipe and chances are you already have all the ingredients in your kitchen. While I realize it’s fall and most fruit is out of season this is a great way to use up any leftovers that may be roaming around your kitchen – especially the slightly bruised almost ready for the compost fruit.
I like to combine a bit of the shrub with sparkling water for a refreshing drink. You could also make some delicious cocktails with the shrub. Just keep in mind that while the sugar does soften the vinegar there is still a good amount of tang in the drink.
Peach Ginger Shrub
adapted from Table Matters
Make about 1 ¼ cups
2 peaches, peeled and chopped
¾ cup sugar
1 cup apple cider vinegar
1 tablespoon grated ginger
Combine peaches and sugar in a quart jar. Using a spoon or muddler, mash the peaches and sugar together. Add vinegar and ginger and stir to combine. Put a lid on the jar and refrigerate for 24 hours.
When a day has passed, strain the solids from the liquid. Discard peach solids and store the finished shrub in the refrigerator.
You can water-bath preserve this recipe too. You’ll need to water-bath boil it for 10 minutes to make it shelf stable.