The superfood elixir your next cocktail needs

The superfood elixir your next cocktail needs


When it comes to cocktails, what’s old is often what’s new! So is the case with shrubs, which are a kind of ancient vinegar drink that can be thought of as a cousin of kombucha. Just as vinegar can serve as a magic touch to all kinds of recipes, from soups to salads to sauces, shrubs prove this ingredient can also add a surprisingly sophisticated edge to beverages, too.

Made with virtually any kind of produce for infinite flavor possibilities, this year I made a quick goldenberry-rosemary shrub that honestly surpassed even my own expectations. The citrus notes of the goldenberries combined with the festive layer of rosemary was flat-out outstanding, offering beneficial anti-inflammatory activity to boot.  One side note: while it may appear that shrubs are high in sugar via the recipe below, in reality are quite low, as you’re using such a small amount per drink/serving. I love combining about a tablespoon of a shrub in a tall glass of kombucha or sparkling mineral water, or for special occasions, you can also add vodka, gin, and even champagne.

Goldenberry Rosemary Shrub

You can make a shrub, aka a vinegar drink, out of just about any kind of fruit, but let’s just say the bright sweet-sour flavor of goldenberries do not disappoint! Mix this tangy syrup with tonic water and ice for a refreshing “mocktail,” or use as a base for a sophisticated alcoholic drink.

Makes 2 cups / about 32 servings

¾ cup dried goldenberries
1 cup coconut sugar
1½ cups water
1 large sprig fresh rosemary
1 cup apple cider vinegar

Chop the goldenberries roughly, making sure each is at least cut in half. Set aside.

In a small saucepan over medium heat, combine the coconut sugar and water. Bring to a boil, stirring, until the coconut sugar has dissolved. Add the chopped goldenberries and rosemary sprig. Bring to a slow boil, then reduce heat to low, and simmer for 10 minutes. Add the vinegar, and let the mixture return to a boil. Remove from heat, and pour the mixture through a strainer, catching the liquid in a sterilized glass container. Discard the rosemary, and press the berries with the back of a spoon to extract additional juices. Refrigerate until cool, then use as desired. Shrub will keep for several months, refrigerated. Use about 1-2 tablespoons per drink.

Tip: Save those goldenberry solids! They make a delicious mix-in to porridge, yogurt, and creamy desserts like ice cream or cheesecake.

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