No, but I didn’t shrub the mint so it seems like a slightly different final product …
It wasn’t the mint that developed the cucumber flavor — I made plain watermelon too, it was the watermelon.
Similar to when u pickled watermelon rind.
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I think so; without knowing what it was , husband mentioned tamarind. Fortunately that is one of his favorite things.
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Managed to actually work out with some vigor tonight, so I wanted something refreshing afterward. Instead of my usual evening herb tea, I cracked open my watermelon shrub from august. Still delicious.
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I tried making some shrubs for the first time following recipes from the Shrubs book by Michael Dietsch. I made a batch of the pear and ginger shrub and one of the lemon lime shrub, which involves making an oleo saccharum with the lemon zest.
I also found these recipes off the book adapted:
Pear Ginger
The recipe says to crush the pears and grate the ginger, but I just cut them up into chunks and threw them in the food processor and pulsed it a few times.
Lemon Lime
I thought both shrubs came out well, I’ve just been mixing them 4:1 with sparkling water 6oz water : 1.5oz shrub.
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Pear ginger is right up my alley.
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It seemed like an appropriate winter shrub!
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