- 5-6 cups strawberries, washed and hulled (other berries work as well)
- 2 cups sugar
- 2 cups vinegar of your choice ( I use Datu Puti, an Asian vinegar)
Add fresh fruit and sugar to a bowl, cover, and place in the fridge overnight. You can cover with plastic wrap if needed. Give the mixture a stir at some point to make sure everything is mixed together. Remove mixture from the fridge, you will notice that the fruit has released its juices naturally and you now have a syrup-like mixture.
Mash up the fruit using a spoon or masher. Do this for a few minutes to get all those yummy juices out of the fruit. This is the masher I use and it worked perfectly!
Over another bowl, strain your syrup mixture through a fine-mesh sieve. Stir the mixture in your strainer with a spatula or spoon to break up more juice. You can also lightly push on the fruit to squeeze out a little more.
Take your syrup and pour it into a large measuring cup to see how much liquid you have. I usually end up with about 2 cups. What you measure in syrup is how much vinegar you will add (1:1 ratio). Pour the syrup and vinegar into your glass bottle or jar, add the lid and shake. The shrub will last in the fridge in a sealed bottle for 4-6 weeks.
- Serving size 1/4 cup.
- The shrub will last in the fridge in a sealed bottle for 4-6 weeks.
Serving: 1serving | Calories: 112kcal | Carbohydrates: 28.1g | Protein: 0.2g | Fat: 0.1g | Sodium: 3mg | Potassium: 77mg | Fiber: 0.7g | Sugar: 26.9g | Calcium: 9mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.