Citrus Shrub

We blog about this recipe here.

Citrus Shrub

  • Servings: 12 maybe, if using 2 oz per serving
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You can substitute oranges or grapefruit for either the limes or the lemons; just be sure they’re organic.  Or use 2 c of another fruit.  Substitute other herbs.  Be creative!  For a mocktail use about 2 oz mixed with tonic or soda water.  For a gin cocktail, mix 1 oz of shrub with 1 1/2 oz – 2 oz gin; serve with ice or shake with ice and serve in a martini glass.  Garnish with a teeny thin slice of lemon or lime.  Or use the shrub as the basis for a vinaigrette.

  • 2 c sugar
  • enough sprigs of thyme to make about 2 T of fresh leaves (definitely don’t use dried thyme)
  • 1 c chopped organic lemon (ends cut off but peel left on – chopped into about 1″ pieces)
  • 1 c chopped organic lime (ends cut off but peel left on – chopped into about 1″ pieces)
  • 2 c organic apple cider vinegar

    In a bowl, muddle the sugar and thyme, pressing hard with a wooden spoon.  Let sit for an hour or so and then add the lemon and lime.  Stir well; cover with plastic wrap and let sit at room temperature for one day.

    The next day add the vinegar to the sugar mixture and stir well again. Cover the bowl with plastic wrap and let sit at room temperature for another day.

    Muddle the fruit once more, then strain the mixture through cheesecloth or a fine-mesh strainer into a clean 1qt jar (I estimate you’ll have about 3c of shrub).  Cover with a lid.

    Store the shrub mixture in the refrigerator, and give it a good stir or shake every day for the first week.  The shrub should easily keep for 3 months. Allow several weeks for the flavors to meld and mellow before enjoying. Shake again before using.

    Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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