Empty My Fridge
Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Ingredients
- Ginger · thinly sliced125 ml
- Orange2
- Sugar425 ml
- Apple cider vinegar500 ml
- Lime125 ml
- Mixed frozen berries500 ml
- Blackberry75 ml
- Basil6–8
- Balsamic vinegar75 ml
Instructions
- For the orange ginger shrub: put the sliced ginger in a jar and muddle until fragrant. Peel the oranges, remove all the white pith, add them to the jar and muddle again.
- Add the lime juice, sugar and apple cider vinegar, close the lid and shake hard for 10 seconds.
- Leave on the counter and shake once a day for seven days, then refrigerate. Keeps 3 to 4 months.
- For the frozen mixed berry shrub: in a jar, muddle the berries with the sugar, then add the vinegar and shake.
- Leave at room temperature for 7 days, shaking daily. Strain through a fine sieve, pressing the fruit to extract as much liquid as possible. Keep the syrup in the fridge up to 3 to 4 months.
- For the blackberry basil shrub: in a jar, muddle the blackberries with the sugar. Slap the basil to release its oils and add it to the jar.
- Add both vinegars and shake to combine.
- Leave at room temperature for 5 to 7 days, shaking daily. Strain through a fine mesh sieve and refrigerate. Keeps 3 to 4 months.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
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