Our Favorite Balsamic Shrubs


A shrub is a drink made from vinegar and fruit along with other ingredients such as alcohol or sparkling water!
GRAPEFRUIT WHITE BALSAMIC SHRUB
Ingredients

2 cups of Grapefruit White Balsamic (or your choice of white balsamic)
1 medium cucumber thinly sliced (about 1 cup)
1/2 lemon thinly sliced
8 cups seltzer water or sparkling water (without sodium added)

Directions
In a one liter mason jar or container add the sliced cucumber and lemon. Pour the grapefruit balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.

To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.

Makes between 16-32 servings depending on amount added to water or cocktails.
STRAWBERRY-APRICOT BALSAMIC SHRUB

Ingredients

2 cups Apricot white balsamic

1 cup fresh strawberries coarsely chopped and steeped in

8 cups chilled sparkling water

Directions

In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. 

Makes between 16-32 servings depending on amount added to water or cocktails.

FRESH KIWI AND MANGO BALSAMIC SPARKLING SHRUB

Ingredients

2 Cups Mango White Balsamic

1 cup peeled sliced kiwi fruit

8 cups chilled sparkling water

Directions


In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. 

Makes between 16-32 servings depending on amount added to water or cocktails.