Blueberry & Ginger Shrub
GUT CHECK: have you had your fermented foods today? If not, head on down to Oliver’s where, this week, we’re celebrating all things fermentation! Enjoy perfectly aged deals on your favorite probiotic foods, like Wildbrine’s deliciously live Kimchi and Sauerkraut for just $3.99 each or refreshingly fermented beverages from Biotic for only $2.49(+CRV). Fermented foods are a great way to keep your body’s natural micro-biome healthy and thriving, though it helps that they’re darn tasty too! Like this simple blueberry and ginger shrub – this simple ferment is easy to make and delicious mixed with just a bit of sparkling water. Make this syrup for yourself to use in cocktails and sodas, or give them as the perfect gift to friends and family!
*Prices valid through 2/2/21.
- Serves: 1 Quart
- Prep Time: 20-30 minutes
Ingredients
- 3 c. Fresh Blueberries, thoroughly washed
- 1 (2inch) piece Fresh Ginger, peeled & cut into matchsticks
- 2 c. Rice Wine Vinegar
- 2 c. Granulated Sugar
- Club Soda, Lemon Wedges, & Ice (for serving)
- Sterile 1 Quart Glass Jar & Lid
Instructions
Carefully fill sterile jar first with cleaned blueberries then with ginger pieces. In a non-reactive pot, bring vinegar almost to a boil then remove from heat. Pour vinegar over fruit and ginger; wipe rim to remove any spilled vinegar, then cap tightly. Store in a dark, cool space for at least 1 day or up to 1 month for a stronger flavor.
When ready to use, strain infused vinegar through a fine mesh strainer lined with coffee filters or cheesecloth, using a spatula to press out any remaining liquid. Clean and re-sterilize jar and lid. Bring vinegar to a boil in a non-reactive pot, then stir in sugar until dissolved; remove from heat and cool completely. Pour cooled scrub in sterile jar and cap tightly. Store in a dark cool area for up to 1 month.
To use, pour 1 to 2 tablespoons of scrub over ice and top with sparkling water; garnish with lemon wedges.
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