Where is it avail?
Right now our only active location is Booth 49 in the Red Buildimg at the Englishtown Auction. Where you can also get breakfast, excellent fried chicken & remarkable hamburgers. Sorry for the shameless commerce…
2 Likes
Thanks for the heads up!
1 Like
I am still enjoying this '21 tomato shrub, and this ''22 fig shrub; should I be worried about this going “bad” with regard to quality or safety? I keep it refrigerated.
1 Like
FWIW we’re still drinking '22 shrubs with no consequences.
Thus far for '23 I’ve made strawberry and red currant.
2 Likes
They were meant to preserve by definition, so whiile you may eventually get some degradation of flavor, but especially in the fridge, I don’t think you risk them having gone bad.
1 Like
I’m wanting to try a peach shrub, adjusting the sugar for the amount of chopped peaches I have.
This one has equal amounts of sugar and chopped peaches by volume.
This one has one cup sugar to one pound peaches.
This one has one cup sugar to four/one pound peaches. 4 peaches was 2.5 cups for me. Forgot to weigh!.
This one is 6 cups pitted and chopped peaches 3 cups granulated sugar; 1/2 as much sugar as chopped peaches by volume! 
I’m pretty sure I made that peach-ginger one - but I can’t find evidence!
1 Like
Trying it! Do you rember how you felt about how sweet it was?
I don’t! Now I want to make it again!
1 Like
I’m planning on making it too after you mentioned this to me in a different post. I don’t have white balsamic, so I’ll probably mix champagne vinegar with apple cider vinegar.
I macerated the peaches and ginger in sugar overnight, and added 1 cup white balsamic, and 1/2 cup ACV today.
The recipe I’m using says I should be adding more white balsamic, but the ratios of sugar to fruit, and fruit to vinegar, seems to vary quite a bit.
Here’s my peach and ginger shrub starter. The recipe is from Shrubs: An Old-Fashioned Drink for Modern Times by Michael Dietsch. It calls for the usual peach, ginger and sugar. A stick of cinnamon is soaked in the white wine vinegar while the fruit macerates. We made several shrubs last year - this was our favorite.
4 Likes
Looks good!
I have that on Kindle. The ratio of sugar to peach in that one is 1 cup sugar to 1.5 pounds (about 6 peaches), and 1 cup vinegar. I’d love to hear what you think.
I’ve made this one before. I thought it was pretty much perfect as written, and made a double batch today.
Great! I won’t add any more vinegar to mine. Maybe it’s time for a taste!
Do taste.
Just FYI: I made apple shrub last year (it was good), and processed some of it in a waterbath canner. The acidity was notably dulled in the canned version, compared to the unprocessed version. It was shelf-stable, however, which was a plus.
1 Like
Not shrub, but in that vein, andIneed to use some cucumbers.
Making fig and cinnamon shrub from the Michael Dietsch Book. I chopped the figs (with my newly restored chef’s knife; thank you @Eiron ) rather than pureed them, and accidentally added sugar to macerated then had to remove it, and add the vinegar instead, but looking forward to it! I think it’s my favorite.
6 Likes
