Blue­berry Shrub

Austin American-Statesman - - FOOD & LIFE - — From ‘Porch Par­ties’ by Denise Gee (Chron­i­cle Books, $16.95)

4 cups fresh blue­ber­ries 2 cups cider vine­gar 2 cups sugar

Place blue­ber­ries in a non­metal­lic con­tainer. Add the vine­gar. Cover tightly and re­frig­er­ate for at least three days. Pour the vine­gar-mar­i­nated blue­ber­ries into a sieve over a bowl; press the berries to re­lease all their juice. Dis­card the solids.

Pour the blue­berry-vine­gar liq­uid into a medium saucepan. Add the sugar and boil for 3 min­utes, stir­ring oc­ca­sion­ally. Re­move from heat and let cool. Pour the sweet­ened blue­berry liq­uid into a small con­tainer and chill.

To make each drink, add 1⁄ cup blue­berry con

4 cen­trate into a medium cock­tail glass filled with ice and add 1 cup cold wa­ter. To make a pitcher, com­bine a cup of the shrub with about six cups of wa­ter. Add ad­di­tional sim­ple syrup to taste. Makes about a dozen serv­ings.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.