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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Pretty! What vinegar did you use, and how long do you age the shrub?
Apple cider vin, and I think it aged two weeks.
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Starting to dive into the world of shrubs with the book from Michael Dietsch. First attempt on Peach, Ginger and Cinnamon Shrub with regular sugar and white wine vinegar - liked it a lot
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I like Dietsch’s cold shrub method and book.
Citrus ones were my favorites, and lasted for ages.
Tweaking the sugars and vinegars after you have the method down is fun.
Linking other shrub & Dietsch discussion:
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More here
Looking good! That peach-ginger shrub is probably our favorite out of the book.
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Do you use the cinnamon as well?
I ave a glut of peaches atm and am thinking of trying this .
I do use the cinnamon.
A bit ago, I cut up a smallish pineapple (to make delicious pineapple curd), and couldn’t bear the idea of wasting the rinds with fruit attached or the pulp left after straining the purée, so decided to turn into a shrub. I let it all macerate in the fridge for bit with turbinado sugar (since pineapple and brown sugar are so good together), finished with apple cider vinegar, and stuck it back in the fridge for a week and a half or so.
a) this stuff is delicious, just about perfect diluted 3:1 with sparkling water
B) I wish I had more of it than I do
C) I also wish I’d thought to add some grated ginger in the macération step.
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What was your fruit/sugar/vinegar ratio ? 3/1 for sparkling to shrub sounds quite concentrated (I liked often liked 6/1 or even 10/1 more but you could have used much less vinegar) - and have you tried it with coconut vinegar ?
