Skip to main content

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.

Comments

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

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

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

    ReplyDelete
  4. 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. 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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa