Words and Photo by Stephanie Cameron
Makes 1 pint
Shrubs are one of the easiest nonalcoholic cocktail bases to make—just fruit, sugar, and vinegar in equal parts. They’re endlessly adaptable and a great way to preserve seasonal produce. This version pairs pomegranate with a touch of balsamic for depth and complexity. I use Condiment Balsamic of Monticello, which is available online and at Los Poblanos Farm Shop.
Pomegranate and Balsamic Shrub
Ingredients
- 1/2 cup fresh pomegranate arils
- 1/2 cup white sugar
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
Instructions
- In a medium, nonreactive bowl, combine pomegranate arils and sugar; mix until the sugar coats all the fruit. Let mixture sit for 1 hour at room temperature.
- Mash fruit with a wooden spoon to break it up.
- Let sit for another hour and stir again. Cover with a clean kitchen towel and let sit at room temperature for 24 hours.
- Add in vinegar, stir, and let sit, covered, for 1 week at room temperature, making sure to stir the mixture every day. After a week, strain the fruit by pouring through a cheesecloth-lined sieve.
Notes
Storage: Refrigerate shrub syrups. Tightly sealed, they can last for up to 6 months. If opened often, they last 3–6 weeks; taste syrup before using to make sure the flavor is good. Discard immediately if it has mold or any signs of continued fermentation, such as bubbling, cloudiness, or sliminess.
For mocktail: Combine 1 1/2 ounces of a shrub with 4 ounces of soda water in a glass with ice.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
