Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.
Basically, shrubs are an acidulated fruit syrup. Originally enjoyed as a thirst-quenching non-alcoholic drink, they are now enjoyed in cocktails as well. Michael fills us in on the history of shrubs, from antiquity to today, and shares ideas for several ways to prepare your own versions.
Here’s a recipe for an Apple-Cinnamon Shrub to enjoy this fall. Pick up a copy of Shrubs for more inspiration.
Cinnamon-Apple Shrub
- 3 medium apples, quartered (no need to core or seed them)
- 1 cup apple cider vinegar
- ½ cup turbinado sugar
- 2 cinnamon sticks
Using a box grater or a food processor, shred apples. Add shredded apples, cider vinegar, sugar and cinnamon to a nonreactive container. Cover and leave in a cool place on the countertop for up to 2 days. After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press apple mixture to remove any remaining liquid. Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator. Discard solids. Shrub will keep for up to 1 year.
