The most refreshing beverage you can make this summer.
The rosemary adds a woodsy, almost sweet note to this otherwise extra-tangy shrub. Shrubs are vinegar-based syrups, so they have a natural tang, no matter which fruit you use to make them. When you use tart rhubarb as the base, you get an extra zing.
Shrubs are vinegar-based syrups that were once used to preserve fresh fruit. Because of its natural tartness, rhubarb is a natural choice for the refreshing drink.
Prep Time: 20 minutes
Resting Time: 3 days
Total Time: 3 days 20 minutes
Servings: 24
Calories: 36kcal
Ingredients
- 2 cups rhubarb in ½-inch pieces
- 1 cup granulated sugar
- 2 large rosemary sprigs
- ¾ cup apple cider vinegar
Instructions
- Place the rhubarb, sugar, and the leaves of the rosemary sprigs in the bowl of a food processor. Pulse 10-15 times until the rhubarb is coarsely shredded. Transfer to a non-reactive glass bowl, cover, and let the rhubarb release its juices at room temperature for 48 hours.
- Strain through a fine-mesh sieve into a 2-cup glass measuring cup, squeezing as much juice from the rhubarb as possible (it’s okay to use your hands.) You should collect about ¾ cup of juice. Add between ½ cup and ¾ cup of apple cider vinegar to the collected rhubarb juice, depending on your taste. Transfer to a mason jar and store in the fridge until ready to use.
- To serve, dilute 2 tablespoons of syrup in a glass of cold seltzer water. Garnish with a sprig of rosemary and enjoy on a porch.
Notes
The shrub will keep for several months in the fridge; its flavor will mellow with age. If the vinegar flavor of your drink is too strong, add about a teaspoon of orange blossom water per cup of water to temper the tartness.
The recipe will produce a fair amount of rhubarb solids – don’t discard them! Quickly sauté them for a quick preserve or freeze for later use: in the fall, it will add sweetness and color to a batch of homemade applesauce.
Nutrition
Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.2% | Vitamin C: 1% | Calcium: 0.9% | Iron: 0.2%
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*This recipe comes to us from Edible Delmarva.
