Mango Habañero Mint Shrub
Servings: 6 cups
Ingredients
- 4 1/2 cups chopped mango
- 3 habanero peppers de-seeded and finely diced
- 4-6 tablespoons minced mint leave
- 4 1/2 cups granulated sugar
- 4 1/2 cups champagne vinegar
Instructions
- In a medium size bowl combine prepared mango, habanero peppers, and fresh mint.
- Stir in sugar. Cover bowl with plastic wrap and place in fridge for 2-4 days stirring every 12 hours. Optionally use can quickly chop up solids with an immersion blender.
- When the juice exudes from fruit and starts to combine with sugar to form a syrup remove from fridge.
- Strain syrup from fruit, then combine syrup with champagne vinegar.
- Serve shrub immediately, or store in fridge for a week or longer to meld and mellow flavors.
Notes
To make the Tequila Shrub Cocktail
1 1/2 ounces blanco tequila
1 1/2 ounce Mango Habañero Mint Shrub
1/2 ounce St. Germain
1 ounce club soda Add tequila, shrub, and St. Germain to cocktail shaker.
Fill shaker 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost.
Strain into a cocktail glass with ice, top with club soda, garnish with fresh mango and fresh mint sprig.
1 1/2 ounce Mango Habañero Mint Shrub
1/2 ounce St. Germain
1 ounce club soda Add tequila, shrub, and St. Germain to cocktail shaker.
Fill shaker 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost.
Strain into a cocktail glass with ice, top with club soda, garnish with fresh mango and fresh mint sprig.