As the end of summer approaches, gardens overflow with tomatoes and zucchini and berry bush boughs are overloaded with sweet fruit. This week's Sunday Supper Movement event is all about preserving the summer harvest to keep a taste of summer going all year long! Sue Lau of A Palatable Pastime is hosting. Thanks, Sue.
How to Harvest Summer Recipes
Condiments
Cold-Process Fruit Shrub
I was introduced to shrubs when I met Lauren DeVine while working on my piece Commonwealth Wednesday Debut in Carmel, that was published on the Edible Monterey Bay blog in October of 2014.- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Garden Rice by Basic N Delicious
- Pickled Asian Vegetables by A Mind Full Mom
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
Cold-Process Fruit Shrub
What are shrubs? Shrubs are essentially fruit preserved with sugar and vinegar. They add a certain je ne sais quo to your cocktails and can be mixed with sparkling water for a refreshing homemade soda. You can make shrubs through a cooked process or a cold process; I do the latter.
This can be done with any fruit. And the more ripe, the better. This is a great way to preserve the fruit flavor even if the fruit itself is too far gone to really enjoy. Just don't use any fruit with mold, okay? As I think this is a great way to bottle up the taste of a season, I used some late summer strawberries from our CSA farm and some blueberries from the farmers' market.
- 1 C fruit, cubed
- 1/3 C organic granulated sugar
- 3/4 C vinegar
Put the fruit and sugar in a pint-size mason jar. Put the lid on the jar and shake around to coat the fruit completely with sugar. Place the jar in the fridge and allow to macerate, at least, overnight; I usually leave it for a day or two.
Add the vinegar to the jar and agitate with a wooden spoon or chopstick to dissolve most of the sugar. Return it to the fridge for three to five to allow the flavors to develop.
After three to five days, strain the fruit out of the jar and transfer the flavored vinegar to a clean bottle. Shrubs should be refrigerated, but will last for several months. Unless, like us, you drink it all within a week!
For a non-alcoholic libation, fill a pint glass with ice. Add 2 T shrub to the glass and top with sparkling water. Stir to incorporate, add a cute straw and enjoy! Now for the grown-ups, here's one of my favorite things to do with a berry shrub...
Smashed Berry Shrub Bourbon Cocktail
Ingredients
- 2 ounces bourbon
- 1/2 ounce smashed berry shrub
- 1/2 ounce freshly squeezed lemon or lime juice
- 2 dashes of bitters
- 2 ounces sparkling water
- organic flower for garnish
Add bourbon, shrub, citrus juice and bitters to a shaker
filled with ice and give it a good shake.
Strain beverage into the glass. Add ice and top with sparkling water. Garnish with a flower. Cheers!
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That looks delicious!
ReplyDeleteI love fruit and vinegar so it is about time I try making a shrub. Plus, you make it seem so easy!
ReplyDeleteThis cocktail sounds really delicious!
ReplyDeleteI need to try making and using shrubs soon.
ReplyDelete