Better Homes & Gardens - Best of Summer Recipes - - Garden Mixology -

PREP 20 min­utes CHILL 24 hours

¹∕4 cup (2 oz.) Beet-sage Shrub

¹∕4 cup (2 oz.) rye whiskey

2 Tbsp. ( 1 oz.) lemon juice

Dash bit­ters

Ice cubes

¹∕3 cup club soda, chilled

Lemon slice and sage sprig

1. In a cock­tail shaker com­bine Beet-sage Shrub, rye, lemon juice, and bit­ters. Add ice cubes; cover and shake un­til very cold. Strain liq­uid into an ice-fi lled glass. Top with club soda. Serve with lemon slice and sage sprig. Makes 1 drink.

BEET-SAGE SHRUB In a blender or food pro­ces­sor com­bine 2 cups chopped peeled fresh beets, 1 cup cider vine­gar, and 1 Tbsp. snipped fresh sage. Cover; blend or pulse un­til nearly smooth. Press through a fi ne mesh sieve. Dis­card solids. Stir in ²∕3 cup maple syrup and ¹∕2 tsp. salt. Cover; chill at least 24 hours. Fla­vor con­tin­ues to im­prove up to 3 days. PER DRINK 242 cal, 0 g fat, 0 mg chol, 220 mg sodium, 27 g carb, 1 g fi ber, 22 g sug­ars, 1 g pro.

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