Cooking & Recipes
Strawberry-Lemonade Shrub
A gorgeous, blush-pink syrup that balances sweet ripe strawberries with bright citrus and a gentle tang from golden balsamic vinegar, this shrub is the kind of pantry staple that makes every glass of seltzer feel like a special occasion. With just four core ingredients and mostly hands-off time, it comes together effortlessly and keeps in the fridge for weeks. Whether you're crafting a refreshing mocktail or building a summer cocktail, this versatile syrup is your new secret weapon.
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Per serving, this advances 1 of 10 daily targets. Pick how much you'll have:
- Berries
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Berries 2.03
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Get setIngredients
Recipe yield: 1 serving(s). Shown for cooking scale, not as a health score.
Make itInstructions
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In a medium nonreactive bowl, using your fingers, rub sugar into lemon zest until fragrant. Add strawberries and chopped lemon fruit and stir well to combine. Cover and let sit at room temperature, stirring occasionally, until sugar is dissolved, at least 6 hours or up to 24.
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Strain strawberry mixture through a fine-mesh sieve, gently pressing on solids to extract as much juice as possible. Stir in vinegar and transfer to an airtight container. Refrigerate until ready to use.
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<strong>Make Ahead:</strong> Syrup can be made 1 month ahead. Store in an airtight container and refrigerate.
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In a glass, muddle strawberries and 2 tablespoons shrub syrup until strawberries are broken up into small pieces.
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Fill glass with ice and top off with seltzer. Garnish with a lemon slice and mint sprig.
That same strawberry-lemon pulp is especially good dolloped onto a slice of Meyer Lemon Pistachio Cake for extra citrus flavor. This recipe yields about 3 cups of syrup, so you'll have plenty on hand for a crowd — enough to also flavor a batch of Lemon-Ginger Cooler for variety.
It is just as good over a scoop of dairy-free coconut milk ice cream if you are skipping dairy.
Adapted from delish.com