Pumpkin Shrub

I have a healthy obsession with shrubs. Not something you find in the garden! Shrubs are also called drinking vinegars and can be the basis of both alcoholic and non-alcoholic libations. I've made lots of different summer shrubs with berries and stone fruit, so I decided to play with a pumpkin version. And, it turns out, it's like autumn in a glass!

The best part about shrubs is that it is a very simple process. It's just a matter of mixing the ingredients together and waiting for the flavors to infuse. I started this week's recipe thinking that I would roast a whole pumpkin to make my puree.

But there's nothing more simple than using pre-made pumpkin puree!

Ingredients

• one 15-ounce can of pumpkin puree
• 3 cups organic granulated sugar
• 3 cups apple cider vinegar
• 1" to 1-1/2" knob fresh ginger
• 1 Tablespoon ground cinnamon
• 2 teaspoons ground cardamom
• 1 teaspoon ground all-spice

Procedure
Grate fresh ginger and set aside. In a large mixing bowl, whisk together all ingredients, including the fresh ginger. Pour into quart jars with lids and refrigerate for, at least, 2 days.

I made two different drinks with this pumpkin shrub.

Sparkling Pumpkin Sipper (non-alcoholic): equal parts shrub and sparkling water.

Spiced Pumpkin Rum Sipper (alcoholic): equal parts shrub and rum. Top with sparkling water. Garnish with edible blossoms; I used organic chamomile.