Apricot-Ginger Shrub 3.000

Deb Lindsey for The Washington Post

Spirits Jul 2, 2014

Shrubs were a colonial-era means of preserving fresh produce, typically using vinegar but sometimes a spirit such as rum. Vinegar-based shrubs can provide a delicious and refreshing nonalcoholic drink option for summer; they can also be mixed with spirits and sparkling wine for lower-alcohol cocktails.

This tart shrub can be mixed with water or club soda for a nonalcoholic summer drink (2 ounces of shrub for every 4 ounces of water or soda). But it also plays well with bourbon and vodka. Fresh mint makes for a contrasting aromatic garnish.

Make Ahead: The fruit mixture needs to macerate in the refrigerator for 4 to 7 days. The shrub can be refrigerated or kept at a cool room temperature for 6 months.


Servings:
3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

Ingredients
  • 2 cups fresh apricots, peeled, pitted and chopped
  • 1 teaspoon ground cardamom
  • 1 tablespoon peeled, minced fresh ginger root
  • 2 cups white wine vinegar
  • 3/4 to 1 1/2 cups sugar

Directions

Combine the chopped apricots, cardamom, ginger, white wine vinegar and sugar (to taste) in a mixing bowl, stirring until the sugar has dissolved. Cover with plastic wrap and refrigerate for 4 to 7 days, stirring occasionally. Taste for flavor; add sugar as needed.

Press the mixture through a fine-mesh strainer placed over a bowl or through a colander lined with cheesecloth seated over a bowl. Discard the solids.

Transfer the resulting liquid to a bottle large enough to hold 3 cups. Seal and refrigerate. Shake before using.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.