This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.
About the Author: Elana Lepkowski is a Los Angeles based mixologist who photographs and shares her cocktail recipes at StirAndStrain.com. You can find her on Instagram and Twitter as @stirandstrain documenting what she drank last night and occasionally a picture of her dog.
About This Recipe
|Yield:||makes 2 1/2 cups|
|Active time:||10 minutes|
|Total time:||6-8 days|
|Special equipment:||non-reactive bowl, strainer, airtight container|
|This recipe appears in:||Make This Now: Rosemary-Tangelo Shrub|
- 6 (5-inch long) sprigs rosemary
- 1 cup sugar
- 1 cup freshly squeezed tangelo juice from approximately 4 medium sized tangelos
- 1 cup apple cider vinegar
Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or up to overnight.
Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar and stir to combine, then transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: the shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.