Autumn Giles is a food writer and poet in Arizona. You can see her work on Autumn Makes & Does
@MelissaH I'd say yogurt too, full-fat and not greek. If you sub yogurt and you're having trouble blending (ie: it's a little too thick) just thin it out with a little milk. Thanks!
@lazy_lurker check out this post for shrub shelf life/storage info http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html! it should really last a long time in the fridge, so no need to can it.
@ecca31 that sounds so good. of all the stuff I've done with rhubarb, I've never done an infusion/liqueur. It's on my list for this year.
hey @shallot, my neighborhood liquor store, which is pretty well stocked, but is still just a neighborhood liquor store, has it. I wouldn't think you'd have too much trouble tracking it down.
Ha! Thanks, Casey. I always questioned her method as well.
another "we should have known better:" it seems to be attached to a duane reade?