Blackberry Jalapeno Balsamic Shrub
A vibrant, non-alcoholic drinking vinegar featuring the sweetness of blackberries, a subtle kick of jalapeno, and the tang of balsamic vinegar, perfect for refreshing beverages.
Ingredients
- 1 cup fresh blackberries muddled
- 0.5 medium jalapeno thinly sliced
- 1 cup granulated sugar
- 1 cup balsamic vinegar
Instructions
- In a non-reactive bowl, combine the muddled fresh blackberries, thinly sliced jalapeno, and granulated sugar. Muddle gently but thoroughly to release the juices from the blackberries and combine with the sugar.
- Pour the balsamic vinegar over the fruit mixture and stir well until the sugar begins to dissolve.
- Cover the bowl and refrigerate for 3 to 7 days, stirring the mixture daily to ensure all ingredients are well combined and flavors meld properly.
- After the infusion period, strain the mixture through a fine-mesh sieve into a clean jar or bottle, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- Transfer the finished shrub liquid to a clean, airtight bottle. Store it in the refrigerator.
- To serve, mix 1 to 2 tablespoons of the shrub with 6 to 8 ounces of sparkling water, club soda, or still water. Adjust the ratio to your taste preference for sweetness and tang.
Notes
For less heat, remove all seeds and white pith from the jalapeno. For more heat, leave some seeds in or add a second jalapeno. The shrub needs to infuse in the refrigerator for at least 3 days, but 5-7 days will yield a richer flavor. Store the finished shrub in an airtight bottle in the refrigerator for up to 2-3 weeks. Adjust sweetness and spice to your preference.