Summer is coming to an end. Well, supposedly. It was over 90 degrees today, so it doesn't really feel like it. Soon enough, though, all those tasty fruits of summer will be less abundant. Let's get at them while they're still everywhere and so so good.
Shrubs are awesome. They're fermented fruit, vinegar, and sugar. So easy to make and great with sparkling water – or in cocktails, if you're in the mood.
Go enjoy the last bits of summer! Sit on a porch and sip this.
Raspberry-Lemon Shrub via Reclaiming Provinical:
Yield: approx. 2 cups syrup
2 c. raspberries
Zest of 1 lemon
10 black peppercorns, slightly crushed
1½ c. sugar
1 c. white wine vinegar
1 c. apple cider vinegar
Combine raspberries, lemon zest, peppercorns, and sugar in a bowl or jar, stirring to evenly coat the fruit. Allow mixture to sit for around 1 hour, then crush until everything is nice and broken up. I used a potato masher. Cover and let sit for 24 hours. At room temperature is fine, but feel free to stick it in the fridge too.
For drinks, add 1 part syrup to 2.5–3 parts sparkling water or mix it in with your favorite cocktail. I think this would make for a killer Moscow mule.