Post-holiday season, we’re reaching for refreshing tonics made with local shrubs—sweet and tart concoctions of fruit, sugar, and vinegar that stimulate the appetite while slaking thirst.
- 1 Grapefruit
- 1 cup white sugar
- 1 cup organic, unfiltered apple cider vinegar with the “mother”
- 2 sprigs rosemary (optional)
Macerate Your Grapefruit
Remove zest from the grapefruit and set aside (do not discard). Cut away the peel and chop the flesh into large chunks.
Pour sugar into a medium nonreactive bowl, add zest and massage to extract the fragrant oils. Add the chopped grapefruit flesh and gently toss. Cover with plastic wrap and store in the refrigerator until the mixture resembles a thick syrup, about 24 hours.
Mix Your Potion
Strain the mixture through a fine-mesh sieve into a large measuring cup. Press down lightly on the fruit to extract the juices and scrape in any remaining sugar. Whisk in vinegar and pour into a glass bottle or jar. Add the rosemary (if using), cap the bottle, shake well, and store in the fridge for another 24 hours.
How to Enjoy it
Shake mixture before using as sugar may not fully dissolve for several days. Shrubs can last a few months in the fridge. Over time, the vinegar flavor will mellow out. You can sip the shrub on its own, but most people like to add it to seltzer or water to make the flavor more delicate. Shrubs are great for layering flavor into cocktails.