Melon Thyme Shrub
At the end of last year, when I was feeling hopeful about 2020 finally coming to a miserable end and making all sorts of 2021 plans, I wrote out a gigantic list of recipes and topics I wanted to share here on Inherited. One of those recipes I wanted to tackle was shrubs: sweet, tangy, delicious drinking vinegar that can be used in so many different ways. And just a few short weeks into 2021 I got a message from Sascha from Sauvie Shrubs asking if I would be interested in collaborating with her. Obviously, this was Fate’s way of blessing my shrub recipe brain baby.
I met up with Sascha, tried all of her beautiful shrubs and we talked about potential projects we could tackle together. I explained how I wanted to do a shrub blog post and she was more than happy to help answer all the shrub questions and give me her guidance on the best methods and ratios for making small personal batches of shrubs at home.
Sooo, without further ado, let’s talk shrubs!
What is a shrub?
Sauvie Shrubs: “The word ‘shrub’ is derived from the Arabic word “sharbah,” which translates as “drink.” Shrubs are a drinking vinegar concentrate made by combining vinegar, fruit or juice and sugar or honey that is then steeped or fermented and strained. The result is a tart, tangy, slightly sweet, fruit-forward concentrated syrup that is both healthy and delicious. Shrubs have a long history and have been used the world over. Romans and Babylonians were mixing vinegar with water, sailors from the 16th-18th centuries drank shrubs to prevent scurvy and later these syrups were common in colonial America and used as a way to preserve fruit and for refreshing drinks that would hydrate farmers during the hot summer harvest days.”
What are the health benefits of consuming shrubs?
Sauvie Shrubs: “Many drinking vinegars on the market are balsamic or cane vinegar based, which means you are missing the unique health benefits that come only with using apple cider vinegar. Our shrubs have a raw unfiltered apple cider vinegar base. We use local Sauvie Island nutrient dense whole fruit and vegetables, herbs and spices.
Each drinking vinegar is fermented, full of probiotics, rich in good enzymes and bacteria, acetic acid, antioxidants, potassium and vitamins. They are most commonly used to support gut health by aiding digestion, balancing PH, assisting in controlling weight, reducing water retention, reducing belly fat and increasing metabolism. They can reduce indigestion (great for pregnant mamas) and cure hiccups.
Beyond the gut, shrubs also boast a variety of other health benefits ranging from boosting the immune system, reducing inflammation, supporting and regulating blood sugar and cholesterol levels, helping prevent UTI and kidney stones and can get rid of muscle cramps.”
Do shrubs need to be refrigerated?
Sauvie Shrubs: “Because vinegar is a preservative you do not need to refrigerate your shrubs. Some people may prefer to enjoy them cold, but they are shelf stable and will be fine in the pantry. It is best to avoid direct sunlight and high temperatures.”
How long will a shrub last?
Sauvie Shrubs: “Shrubs are vinegar based, which means they have a very long shelf life. We put an expiration date of a year and a half out from the date of production on our Shrubs. They will last longer, and it's not harmful to enjoy them post expiration, but the flavors won't be as bright and can dull a bit with time.”
What are your favorite ways to use shrubs?
Sauvie Shrubs:
Mix with sparkling water for a refreshing spritzer, or add a splash to your cocktail for savory depth.
Add olive oil and your favorite spices for a salad distinctive dressing or marinade, or use as a finisher for soups or broth.
Perk up your desserts by drizzling over ice cream, sorbet or fruit salad.
Use in place of vinegar in pickled vegetable or fruit recipes.
Use them as a marinade or finisher with meat or veggies.
Enjoy straight up! For optimal health and digestive benefits, we suggest taking a tablespoon a day, before or after a meal.
Making Shrubs at Home
Let’s break down making shrubs at home. When I was researching this at the start of the year, a lot of what I found seemed to be mostly: combine fruit juice, sweetener (sugar or honey typically), and vinegar and let sit for x-amount of time. What is your recommended process for making shrubs at home?
Sauvie Shrubs: “That's the gist of it. There are two primarily different ways to make shrub which is either cold pressed or the hot process. I do cold pressed shrubs for a variety of reasons, but the main one is that the apple cider vinegar I use is raw, unfiltered and fermented. By heating it up you would lose all the good probiotics and bacteria that make it a health elixir. The cold pressed process takes a bit longer but is worth it for all those good health benefits and to me the fruit forward flavor profiles are more vibrant when doing cold pressed. For my shrubs I blend all the fruit and herbs with the vinegar and either sugar or honey and then let them steep for typically about 4 days. I often add spices about 2 days in so it doesn't get too overpowered by them.”
What is the best ratio of fruit-sugar-vinegar for making your own shrubs?
Sauvie Shrubs: “Measurements for a small batch of shrub are typically equal parts vinegar, fruit and sugar (to taste). If you want a tarter shrub, you'd use less sugar obviously. I do half the amount of sugar to fruit ratio, but I know a lot of people prefer it sweeter. So for example a recipe of 2 c fruit, 2 c vinegar and 1.5-2 c sugar would yield 2-3 cups of shrub (and a serving is typically 1-2 T).
Melon Thyme Shrub
Yields 2 to 3 cups
INGREDIENTS:
2 cups cubed melon (I used Galia melon but you can use cantaloupe, honeydew, watermelon, whichever melon floats your boat)
6 sprigs fresh thyme. leaves removed
1 to 2 cups of sugar (adjustable pending on preferred sweetness)
2 cups raw unfiltered apple cider vinegar
INSTRUCTIONS:
Combine melon, thyme leaves, sugar, and apple cider vinegar in a blender. Blend until fully combined.
Pour into a jar and seal. Place in refrigerator and allow flavors to steep for at least 24 hours or up to 3 days.
Strain through a double mesh strainer OR use a nut milk bag for extra clarity (what I used).
Enjoy!
