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.