This raspberry meyer lemon shrub is the perfect take for anyone who’s a little bit skeptical about the idea of using syrup-y, vinegar infused concoctions in their own kitchens. The lemon tempers the vinegar and makes for a bright, flavorful concentrate.
This month’s Food in Jars Mastery Challenge has been all about jellies and shrubs. We’ve been doing a lot of talking about jellies here on the blog, but not nearly as much about shrubs. Today, that changes.
This raspberry meyer lemon shrub is one of my favorites because the berries bring vivid color and flavor, and the lemons help moderate the sharpness of the vinegar.
This is an uncooked shrub and you start simply by muddling 6 ounces of raspberries and 8 ounces of granulated sugar together (I love my Masontops Pickle Packer for this task).
Once the berries are well smashed into the sugar, you zest 2 meyer lemons into the jar.
Cut open those lemons and squeeze the juice into the jar.
Then, in goes 1 cup of apple cider vinegar.
Stir it together and let it rest overnight in the refrigerator.
The next day, pull the jar out of the fridge. Give it a good stir to make sure that all the sugar has dissolved into the fruit juice.
Set a fine mesh sieve over a bowl and pour the macerating fruit and syrup through.
Use a silicone spatula and really work the seeds around in the sieve so that you get all the liquid into the bowl.
Such a great color!
Once the shrub is finished, it will keep in the fridge for 3-4 weeks. Pour it into sparkling water, drizzle it on fruit, use it to top ice cream, or make a vinaigrette out of it.