MAPLE-BEET SHRUB

Alter the flavour balance of this complex shrub (vinegar-enhanced drink) by choosing a darker grade of syrup, which will lend slightly bitter, minerally and earthy flavours to the finished drink. Spritz any extra syrup with soda water for a refreshing, brilliant violet nonalcoholic drink.

1 can (398 mL) beets (not pickled)

1 6-inch (15-cm) piece fresh ginger, peeled 2 tbsp (30 mL) apple cider vinegar

1/4 cup (60 mL) maple syrup (preferably Amber or Dark, or use Golden)

4 to 6 dashes cocktail bitters, such as Angostura

1 Drain the beets and reserve 1/4 cup (60 mL) of beet juice (save beets and additional juice for another use). Add to a jar or squeeze bottle with a tight-fitting lid.

2 Cut the ginger into 1/2-inch (1-cm) slices, place in a garlic press or citrus juicer and squeeze, continuing until you have 2 tbsp (30 mL) of fresh ginger juice.

3 Add ginger juice, apple cider vinegar and maple syrup to beet juice. Add 4 dashes cocktail bitters, close lid and shake shrub thoroughly. Taste and add more bitters if desired. Store in fridge in a tightly sealed container for up to 1 week. Shake before using.

Makes about 3/4 cup (175 mL) shrub, enough for 6 drinks

MAPLE-GLAZED ORANGE WHEELS

Preheat oven to 200°F (93°C). Using a sharp knife or a mandoline, slice an orange into thin slices, about 1/8 inch (3 mm) thick. Place slices on a baking sheet lined with parchment paper and brush both sides lightly with maple syrup (any grade or colour). Bake for 2 to 3 hours, flipping the slices after one hour, until slices are crisp and dehydrated without browning. Store slices in an airtight jar or container for up to 2 weeks.

Makes 8 to 10 edible garnishes