If you haven’t had a shrub before, it’s basically a fruity vinegar concentrate that can be mixed with water / sparkling water / alcohol to make a super refreshing drink. I have also used this strawberry shrub to make a light vinaigrette dressing for a strawberry-baby spinach-candied pecan salad. I’m sure there is a proper way of making it, but I like the method below because it is easy. You can let it sit longer or shorter in the fridge prior to straining depending on how strong you want the flavors to be. I wait until the strawberries look washed out and have lost some of their color.
1 cup strawberries, roughly chopped
1 tbsp balsamic vinegar
1 cup apple cider vinegar
1 tsp coarsely ground black pepper
1/2 cup sugar (optional- I do not add sugar anymore, but if you are looking for the sweet-tart combination, you can add a sweetener)
1. Place everything in a glass jar. Cover, shake, and refrigerate for 7-10 days (the liquid will be red, and the strawberries will look faded). Shake it once a day to make sure everything is mixed well.
Note: If you are using sugar- Heat the apple cider vinegar and sugar in a small pot on the stove on low. Stir until the sugar dissolves. Then mix with the rest of the ingredients.
2. Strain the shrub into a new glass jar by passing the mix through a cheesecloth or fine mesh strainer.
3. Cover and store in the fridge until ready to use.