BLUE­BERRY SHRUB

Allrecipes - - Cocktail Confiential -

Purée 1 cup blue­ber­ries,

1 cup sugar, and 1 cup red wine vine­gar in a blender. Add ½ tea­spoon whole

black pep­per­corns. Chill, cov­ered, 4 hours to 2 days. Strain. (Shrub keeps

up to 3 weeks, chilled.) Makes 1⅔ cups, enough for

7 drinks or cock­tails.

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