I had never heard of "shrub" drinks until a couple of years ago. They are a mixture of fruit, vinegar, and sugar that form a concentrated syrup that is then mixed with still or carbonated water, or other liquids. This blackberry shrub is also flavoured with cinnamon and makes a very refreshing drink on a hot summer day. You can mix the drink to your own strength, but 1-2 Tablespoons per glassful is usual.
Blackberries are not yet ripe here on Vancouver Island, but I had some frozen from last summer and they worked well. I found this recipe in a Taste of Home Make-Ahead magazine.
Blackberry Shrub
1 1/2 cups fresh or frozen blackberries, crushed
1 cinnamon stick
1 cup apple cider vinegar
1 1/2 cups sugar
1/2 cup water
1. Place the fruit and cinnamon stick in a sterilized quart jar. Bring the vinegar just to the boil; pour over the fruit, and screw the lid on tightly. Refrigerate for 2-5 days.
2. Strain the vinegar mixture through a fine-meshed strainer. Press the fruit to extract as much of the juice as possible. Discard the cinnamon stick and the fruit.
3. Bring the sugar and water to a boil and stir until the sugar is dissolved. Remove from the heat and stir in the vinegar mixture.
4. Store in a sterilized jar in the fridge for 2 weeks.
5. To serve, add ice to glass, then 1-2 Tablespoons of syrup, and top with ice water, club soda, or sparkling water.
