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colleenmomof2

REC: Cold shrub/switchel combinations - mixing/shopping guide

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Joined: Jun 15, 2006

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Posted to Thread #28934 at 1:08 pm on Aug 11, 2016

Please search using ingredients for recipe instructions when not included below (sort of alphabetically arranged):

GENERAL INSTRUCTIONS: In a bowl or cup, combine the citrus peel (if using) and sugar (or liquid sugar for switchel). Use the back of a spoon or a muddler to really smash the peel well - making an oily sugar. Cover and leave out for at least 1 hour. Smash/muddle/stir well again. Remove peel. In a large 2 quart (or bigger) jar or other non-reactive vessel with a tight-fitting lid, combine the citrus sugar and fruit. Use the back of a spoon or a muddler to smash the fruit well. Cover and refrigerate for two days, checking and swirling fruit daily, until sugar has dissolved and fruit has released it's juices. Pour in the vinegar, swirl everything together, and set back in the fridge for 5–10 days. Give everything a good swirl every day and taste the mixture each day after 5 days. Once the vinegar and sweetness have melded and mellowed to your liking, push mixture through a fine mesh strainer to release all juice from the fruit.* Strain resulting juice again through cheesecloth to remove fine particles. Pour the resulting syrup into clean jars/bottles. Cover and store in the fridge for up to three weeks. *You can add discarded fruit to vinegar, smoothies, baking.

*Julie’s - 1 teaspoon minced ginger+a handful of fresh mint leaves+blueberries, raspberries, sliced peaches or apples, or any fruit that you like+4 teaspoons maple syrup (or a little green Stevia, or sweetener of your choice), 4 teaspoons apple cider (or coconut, or any kind that you like) vinegar, plenty of ice+4 cups sparkling water

*Apple - 3 med apples, grated (fuji), 1 cup apple cider vinegar, and 2/3 cup (1) granulated sugar - Top with apple cider vinegar and sugar, refrigerate for 4-5 days shaking daily, press/strain. (2 days w/sugar, add vinegar, stir, strain)
*Apple - 17 oz apples, equal amounts of semi-sweet, dessert, and Granny Smith varietals, 14 oz brown sugar, 8.5 oz white wine vinegar+8.5 oz Bragg's Apple Cider Vinegar
*Apple cinnamon - 3 medium apples, grated (no need to core or seed them)+2 cinnamon sticks, 1/2 cup turbinado sugar, 1 cup apple cider vinegar
*Apple cider - 2 cups sugar+Peel of 1/2 orange+Peel of 1/2 lemon, 4 cinnamon sticks+1 vanilla bean, split and scraped+2 tablespoons whole cloves+2 tablespoons whole allspice+1 large black cardamom pod, slightly crushed,2 inch nub fresh ginger, sliced thin+2 apples, quartered and sliced thin (Fuji or Golden Delicious), 1 quart apple cider+1 1/2 cup apple cider vinegar
*Apricot thyme - 150g apricots, 150g brown sugar, a few sprigs of thyme, 100ml of vinegar.
*Beet-celery - 6 ounces celery, sliced 1/4 inch thick+1 medium beet (4 ounces), peeled and grated+1 tablespoon grated fresh horseradish, tightly packed, 1 cup granulated sugar+1/4 teaspoon salt,1/4 cup apple cider vinegar
*Beet - 5 beets, cut into small chunks+1 tsp. crushed black peppercorns+1 tsp. kosher salt, 1 cup granulated sugar, ½ cup apple cider vinegar+½ cup distilled white vinegar (1 cup AVC only, pinch of cayenne) Blend beets and 1/4 cup vinegar until pureed. Press puree through a fine-mesh strainer into a bowl. Add remaining ingred to a canning jar. Cover and allow to steep for 1- 5 days in the fridge, tasting and shaking at least 1 time a day. When ready to drink, place a fine-mesh strainer over a small bowl and pour through to remove solids. Bottle liquid and store in refrigerator. Mix w/bitters & rye.
*Beet & Carrot Shrub
*Blackberry - 16oz blackberries, 1.5 cups sugar, 1/4 cup balsamic (hibiscus bal), 1/2 cup red wine vinegar - mix w/sugar overnight, strain, add vinegars, keep in fridge for 1 week b4 using
*Blackberry - 2 cups blackberries, 1 cup sugar, 2 tbsp. balsamic vinegar
*Blackberry - 2 cups of blackberries, ½ cup of sugar, 1 cup of apple cider vinegar
*Blackberry - 4 cups blackberries (2 pints fruit)+2 cups sugar+2 cups apple cider vinegar
*Blackberry basil - 1/3 cup blackberries+6 – 8 large basil leaves, 2/3 cup sugar, 1/3 cup balsamic vinegar+1/3 cup apple cider vinegar
*Blueberry basil
*Blueberry ginger lemon - Peeled zest of 2 lemons+1 cup sugar, 2 cups blueberries+2 TBS freshly grated ginger, 1/2 cup apple cider vinegar
*Blueberry thyme - 2 cups blueberries+1 cup sugar, 8 sprigs thyme+1 cup apple cider vinegar
*Blueberry-raspberry-thyme shrub
*Blueberry ginger - heaping cup blueberries+3/4 cup sugar+2”pc ginger, grated,1 cup ACV
*Blueberry mint - 2 Cups crushed blueberries, 2 Cups white sugar+3 sprigs of fresh mint, 1 Cup cider vinegar
*Celery - Chop 1 pound celery, leaves and all, and blend with 1/2+ cup water, mix with 1 cup sugar and 1 cup apple cider vinegar. Shake well and refrigerate. Shake intermittently for a day or two. Strain.
*Cherry mint - 2 cups crushed sweet cherries+1/4 cup mint leaves, 1/2 cup sugar, 1/4 cup red wine vinegar+1/4 cup apple cider vinegar
*Black cherry & fig - BC/F, brown sugar, rice vinegar+splash balsamic
cherry - 1 cup chopped/lightly crushed fruit, 1 cup sugar, 1 cup red wine or ACvinegar
*Cherry-Peppercorn
*Coconut pineapple - 16 oz pineapple, roughly chopped+1-3 habanero peppers, halved, seeded and membranes removed depending on desired heat level, 12 oz Sugar In The Raw, 12 oz raw coconut vinegar+4 oz white wine vinegar
*Cocoa nibs - 8 oz cacao nibs+1/2 vanilla bean, 5 oz turbinado sugar, 16 oz balsamic vinegar
*Cranberry - 16 oz cranberries, pulsed, 13 oz white sugar, 13 oz white wine vinegar
*Cucumber dill - 1/4 cup fresh dill, 1/2 cup white vinegar+1/2 cup apple cider vinegar, Cut 2 large cucumbers into chunks and put into a blender with a little water and purée and strain through a sieve, strain the vinegar and add the cucumber juice.
*Elder/huckle berries - 1 quart fresh elderberries, trimmed from stems+1 cup fresh huckleberries, 5 cups evaporated cane sugar, 1 oz kosher salt+5 crushed brown cardamon pods+1 oz. jigger crushed white pepper corns, 1 quart cider vinegar
*“Fruit" - 1 pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit, ¾ cup sugar, ¾ cup white wine vinegar
*Grapefruit - 4 grapefruits, peeled and chunked, 4 cups apple cider vinegar. Combine grapefruit and vinegar in a container, and infuse for 1 week. Then, strain the mixture. Before serving, add soda to taste. Yields about 20 drinks.
*Hatch Chili shrub - 1 cup Organic Cane Sugar Syrup made with 2 parts sugar to 1 part water, 4 Hatch Chilis, finely chopped, 1/2 Serrano Chili, roughly chopped, 1 tbsp Whole Coriander Seeds, crushed, 1/4 cup WW Vinegar. Combine ingredients in a non-reactive container and let sit for 24 hours, then strain and bottle.
*Kiwi -1 lb Kiwis, peeled and cut into quarters (great little trick for peeling kiwis here), 2 Cups Granulated Sugar, 1 and 1/2 Cups Apple Cider Vinegar
mango - 1 cup mango, 3/4 apple cider vinegar, then 1/2cup sugar
*Mint - 1 1/2 cups loosely packed fresh mint leaves+1/3 cup superfine sugar, 1/2 cup elderflower liqueur+1/3 cup Champagne vinegar+1/4 cup fresh lemon juice+3 1/2 tablespoons fresh lime juice
*Orange - orange zest, flesh and juiced, a small dose of sugar and champagne vinegar
*Blood orange - 6 peels+1/2 cup turbinado or raw sugar muddled, 1 1/2 cups juice, 3/4 cup Champagne vinegar or white wine vinegar
*Blood orange - 1 cup juice,1 cup sugar, 3/4 cup ACV
*Tangerine - 2 Tangerines peeled w/out the white pith+1/2 Cup Fresh Mint Leaves+1/2 Cup Turbinado or Raw Sugar, 5-6 Fresh Tangerines Juiced, 3/4 Cup Champagne Vinegar or Apple Cider Vinegar
*Tangelo Rosemary - 6 (5-inch long) sprigs rosemary+tangelo peel+1 cup sugar, 1 cup freshly squeezed tangelo juice from approximately 4 medium sized tangelos, 1 cup apple cider vinegar
*Peach mint - 1/1/1: 1-2 peach(es) in chunks+handful of mint leaves, toss them with sugar in a bowl until they’re well-coated, ACvinegar.
*Peach basil - 1 pound peaches+10 to 20 fresh basil leaves, 1 cup granulated sugar, 1 cup white wine vinegar
*Peach - 6 over ripe peaches, 1 cup of sugar, 1/2 cup of Peach Balsamic+ 1/2 cup of Cane Vinegar
*Peach - 6 cups pitted and chopped peaches, 3 cups granulated sugar, 3 cups apple cider vinegar
*Peach - 16 oz Peaches, cut into chunks, 13 oz brown sugar, 16 oz white wine vinegar
*Pepper-Plum-Orange Shrub - 2 cups lt brn sugar+zest of 1 orange, 2 cups chpd plums+10 crushed black peppercorns, 1 1/2 cup ACV+1/2 cup balsamic
*Pepper-Blueberry-Peach-Basil Shrub - 2 cups sugar+12 basil leaves bruised, 1 1/4 cups bluberries+3/4 cu chpd peaches+10 crushed black peppercorns, 1 cup white wine+1 cup ACV
*Pepper-Raspberry-Lemon Shrub - 1 1/2 cups sugar+zest of 1 lemon, 2 cups of raspberries+10 crushed black peppercorns, 1 cup white wine+1 cup ACV
*Pepper-strawberry-mint - 1 cup quartered strawberries+¼ cup of mint leaves+10 crushed black peppercorns, 1 cup of sugar, ½ cup of balsamic vinegar+½ cup of champagne vinegar
*Pineapple - 1 medium fresh pineapple, peeled and cut into 1-inch cubes+1 1/2 cups granulated sugar, 1 1/2 cups apple cider vinegar
*Plum - 1 cup chopped plums, 1 cup granulated sugar, 1 cup apple cider vinegar
plum - 1/2 cup chopped plums (tightly packed), 1/2 cup sugar, 1/4 cup red wine vinegar+1/4 cup apple cider vinegar
*Raspberry - 1 cup cane sugar, 2 cups raspberries, 1 cup red wine vinegar
raspberry - 16 oz raspberries, 12-13 ounces of white sugar, 16 oz white wine
*Raspberry mint - 1 cup cane sugar+2 lemons peeled, 2 cups raspberries+1/4 cup mint leaves, 1 cup ACvinegar
*Rhubarb - equal parts chopped rhubarb, white wine vinegar (with a dash of balsamic), and white sugar
*Rhubarb ginger - 1 ¼ lb. fresh rhubarb, finely chopped, or 1 16-oz. pkg. frozen sliced rhubarb+2 Tbs. finely minced fresh ginger, 2 cups sugar, 2 cups apple cider vinegar
*Spiced mustard - 4 tablespoons spiced mustard, 5 oz super fine sugar, 4 oz apple cider vinegar
*Strawberry - 1# quartered, 1 cup sugar, leave overnight, strain, add 1/2 cup balsamic, 1/2 cup champagne vinegar, keep in fridge for 1 week b4 using
*Strawberry - 20 sliced strawberries, 2 cloves+3/4 cup cane sugar, then covr and refrigerate overnight. The next day, simmer the mixture in a saucepan to further soften the strawberries. Remove from heat, add 6 oz. aged sherry vinegar, and strain. Add 3/4 oz. ruby Port, bottle and store in the refrigerator until ready to use, or for up to 2 weeks.
*Strawberry-rhubard-pineapple - 1 1/4 cups of ripe strawberries, cleaned, hulled, and sliced+1/2 cup of rhubarb, cleaned and sliced+1/4 cup of pineapple, sliced, 1 1/2 cups of granulated sugar, 1 cup of balsamic vinegar+1/2 cup cider vinegar
*Strawberry-pepper-coriander shrub
*Strawberry/cardamom - berries/cardamom, 2cups brown sugar, 2cps Bragg apple cider,
*Strawberry - ¼ cup sugar+1 pound strawberries quartered,1 cup white wine vinegar+½ cup unseasoned rice vinegar
*Strawberry - 2 lemon peels + 1 cup cane sugar, 2 cups quartered strawberries + 30 coarsely crushed black peppercorns, 1 cup ACvinegar OR balsamic. In a tall glass, add equal parts gin and strawberry balsamic shrub (and basil simple syrup: one cup of water with one cup of sugar that I added a ton of basil to and let sit until it dissolved).
*Tomato - 16 oz heirloom tomatoes, 8 oz brown sugar+2 tsp bebere, ground,12 oz white wine vinegar+4 oz apple cider vinegar(Bragg's Apple Cider Vinegar)
*Tomato basil - Crush 1 pound Sungold or other cherry tomatoes,1/2 cup sugar. Steep about 20 basil leaves in 1/2 cup apple cider vinegar overnight. Combine both in a jar, shake well and store in the refrigerator for a week. Strain before drinking.
*Watermelon - 2# small cubes, 2 cups sugar, overnight, strain, 1.5 cups WWvinegar, keep in fridge for 1 week b4 using
*Watermelon balsamic

Switchel - honey, maple syrup, agave, subbed for sugar
*Blackberry Honey - 1 cup blackberries+1/2 cup honey, 3/4 cup cider vinegar+1/2 cup water -Combine all above and let sit overnight or up to 7 days in the fridge.
*Coffee - 1 1/2 cups coarsely ground espresso coffee, 6 tbsp. agave syrup+6 tbsp. maple syrup, 1 1⁄2 cups balsamic vinegar
*Cucumber mint - 1 cup (6 ounces) finely diced cucumbers+5 sprigs fresh mint, 2 tablespoons honey, 3/4 cup rice wine vinegar
*Fig - 2 cups black fig puree, 1 cup ACV, macerate for 2 days, strain, add 1-2Tbs honey, keep in fridge for 1 week b4 using
*Carmelized Orange, Honey and Ginger Shrub
*Honey-rosemary shrub = honey & apple cider vinegar infused w/ rosemary


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