Skip to main content

Pumpkin Shrub

By

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.
Labels:

Comments

  1. UnknownSeptember 24, 2017 at 4:43 AM

    I love the sound of these drinks. I've always wanted to try shrubs and now here is the perfect way!

    ReplyDelete
  2. A Day in the Life on the FarmSeptember 24, 2017 at 5:13 AM

    We are having unseasonably hot weather here in MI. Either of these drinks will be perfect poolside.

    ReplyDelete
  3. Liz That Skinny Chick Can BakeSeptember 24, 2017 at 8:51 AM

    I've only had sips of a cocktail with a rhubarb shrub. Your pumpkin shrub and cocktails sound terrific!

    ReplyDelete
  4. Eileen (Baking Sense)September 24, 2017 at 9:28 AM

    I have really got to try making a shrub. I've never tasted them and I love anything with a vinegar tang. This looks like a good one to start with.

    ReplyDelete
  5. laura dembowskiSeptember 24, 2017 at 10:29 AM

    This is by far the most unique recipe today and I love it! Perfect for all kinds of fall beverages.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more