While just about everyone gets the concept of jams and jellies, Shrubs were a mystery to me even though I did bartend for a while. They were not popular back then, or the places I worked were not "upscale" enough to know about them. They are a very old concept from the days before refrigeration, but shrubs are making a comeback!
So, what does the word, shrub, mean, exactly? Michael Dietsch explains in rich detail the history of shrub-making, which dates way beyond Colonial times, in the pages of his recent book, Shrubs: An Old Fashioned Drink for Modern Times. A shrub is basically fruit, or even vegetables, combined with two other components: sugar and vinegar. After the correct ratio of those ingredients integrate over a little time, the result is a perfect balance of tartness, sugar, acidity, and texture. Shrubs are mouth-watering and concentrated, and they taste amazing when combined with soda, water or integrated into a cocktail.
I stuck with jelly since none of my gang would even begin to try the shrubs. It would be a waste and a shame to make a product to take a picture of and throw it away. I'll wait until our Adult Easter Egg Hunt ~ Spring Fling Party to make some Shrubs and get the big kids to try them! I'll keep you posted!
Check out our results!
Click the links below the pictures for the recipes:
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| Satsuma Mandarin Orange Pepper Jelly - Mary Marshall - Cooking with Mary and Friends Recipe |
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| Balsamic Vinegar Jelly with Onions Seeds - Sue Harris - Jams 'n' Pans Recipe |
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| Cantaloupe, Orange and Coriander Shrub - Pamela Gram - The Pitt Stop BBQ, LLC Recipe |
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| Pepper Jelly - Anne Marshall-Candeloro Recipe |
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| Pomegranate Molasses Shrub - Nikki Carriere Recipe |
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| Porter Beer Jelly - Sue Burns - It's Ok to Eat the Cupcake Recipe |
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| Mango, Szechuan Peppercorn, Kaffir Lime Leaf Shrub - Tami Young - Recipe |
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| Cherry Jelly - Lynn Vining - Southern with a Twist Recipe |
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