Rhubarb and blackberry shrub
Rhubarb and blackberries mixed with vinegar and sugar. A sweet shrub syrup perfect for the sunshine months.
Ingredients
- 3/4C (92g) rhubarb
- 1C (95g) blackberries
- 1/8C (30g) ginger
- 1/2C (121) sugar
- 1/4C (92) apple cider vinegar
Instructions
- Wash and rinse all of the produce.
- Slice the rhubarb into 1/2 inch cubes. Cut the ginger into thin slices.
- Add all of the ingredients to large jar and muddles until evenly mixed.
- Set on a shelf at room temperature for two days. Make sure everything is covered in liquid and the lid is secure.
- After infusing strain the solids and keep in a cool place.
- For dinking mix 1oz with water until diluted enough for your preference.