Fall Shrubbery
Add an ounce of liquor, and you have a dazzling apéritif suitable for any fall menu.
Juicy plums are combined with apple cider and white balsamic vinegar, then rounded out with warming spices to create a charming fall shrub. Plums should be soft to the touch to maximize sweetness and natural juices. This recipe is cold processed and should be stored sealed in the fridge. All equipment, containers, and tools must be sterilized in advance to avoid contamination and prolong storage.
Instructions
Ingredients
1½ cups (5 medium) ripe plums, washed, pits removed
1½ cups cane sugar
5 small cinnamon sticks
4 cardamom pods, lightly crushed
1 vanilla bean, seeds scraped
½ cup quality white balsamic vinegar (see notes)
1 cup apple cider vinegar
For serving
Soda water
Ice
Gin or dark rum (optional)
Method
Roughly chop the pitted plums and put into a medium glass bowl. Using a muddler or masher, crush the plumbs until the juices run. Add sugar, cinnamon sticks, cardamom pods, vanilla bean seeds and pod and stir to combine. Cover the mixture and store in the fridge for 24–36 hours, stirring occasionally to distribute the sugar.
Through a fine sieve, strain the plum juices into a bowl and use the back of a spoon to press the mixture to extract all the juice. Discard the solids. Add the vinegars to the plum juices and whisk to combine.
Pour the mixture into a sterilized glass jar with a fitted lid. Close the lid and store in the fridge, shaking the mixture periodically to distribute and dissolve any remaining sugar crystals.
To serve: measure out and combine equal parts cold shrub syrup, soda water and optional liquor. Serve over ice. Drink responsibly.
Notes: I used the Sicilian lemon white balsamic vinegar from Olive This & More (link: olivethisandmore.com/white-balsamic/sicilian-lemon)
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