Fig Raspberry Shrub
It’s happy hour somewhere right now, isn’t it?! Today we’re toasting with our fig and raspberry shrub.
Figs are in season for such a short time but making them into a shrub will allow you to enjoy them beyond their season. We still have figs on our fig tree so we will be making more of this shrub so we can keep enjoying them over the next several months. You can make this shrub with just about any berry. We chose raspberry but you can use blackberry, marionberry, boysenberry, strawberry…whatever your heart desires!
We use our favorite Bourbon White Balsamic Vinegar (have we mentioned how much we love this vinegar?) once again in this shrub. Because of that, we a partial to bourbon in our cocktails with it but it can be mixed with sparkling water, sparkling wine and/or your favorite spirit.
If you haven’t yet tried it, check out our Blood Orange Shrub. It’s also delicious.
We recommend a 1-1 ratio when using sparkling water. If you’re mixing with a spirit, we recommend using 1 oz. of spirit, 2 oz. shrub and 4 oz. of sparkling water.
Cheers!
We recommend a 1-1 ratio when using sparkling water. If you’re mixing with a spirit, we recommend using 1 oz. of spirit, 2 oz. shrub and 4 oz. of sparkling water.
Cheers!
We still have figs!
Strain the mixture through a fine mesh sieve into a large measuring cup or bowl,
pressing on the fruit pulp to extract all of the liquid possible.
Enjoy!
Fig Raspberry Shrub
- 2 cups chopped fresh figs
- 1 cup fresh raspberry or berries of your choice
- ¾ cup Organic or Turbinado Sugar
- ½ cup honey
- ½ cup Bourbon White Balsamic Vinegar (https://cvranches.com/product/bourbon-white-balsamic-vinegar/ ) or other plain white balsamic vinegar
- ¼ cup cider vinegar
Combine figs, berries, sugar and honey in a non-reactive bowl. Using a wooden spoon or potato masher, crush the fruits into the sugar and honey to create a soupy mixture. Cover and allow to sit at room temperature for 24 hours, stirring occasionally.
Strain the mixture through a fine mesh sieve into a large measuring cup or bowl, pressing on the fruit pulp to extract all of the liquid possible. Discard the pulp left in the strainer. Add the vinegar to the extracted fruit juice and stir to combine.
Sterilize a jar and lid in a large pot of boiling water, completely submerged for at least 10 minutes. Remove jar and lid from water and let cool for a few minutes on a clean towel. Fill with shrub mixture and secure with a tight fitting lid. Refrigerate for 3 days, shaking well a couple of times each day to allow the flavors to meld and mellow.
Makes about 3 cups and keeps up to 3 months refrigerated, though ours never last that long!