Kristi here with another Adventure in Shrubery! If you did not see the original post about the history and background of shrubs check it out here! This time I decided to make a kiwi shrub and 2 delicious drinks from the bounty. This recipe is a feature from Michael Dietsch’s book Shrubs: An Old Fashioned Drink For Modern Times, which can be purchased from his blog A Dash of Bitters.
The Kiwi Shrub
6 kiwis (approximately 2 cups of juice)
1 cup apple cider vinegar
1 cup sugar
Here is the process directly from Dietsch & a visual step-by-step below!
“1. Wash and quarter the fruit. Don’t bother removing the skins. Place fruit and sugar into a medium bowl. Stir to combine.
2. Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for a day.
3. Position a fine-mesh strainer over a small bowl and pour the mixture through to remove the solids.
4. Combine strained syrup with vinegar. Whisk well to incorporate any undissolved sugar.
5. You may have some sugar clinging to the fruit solids in the strainer. If so, set the strainer with the solids to wash the sugar into the bowl. Repeat as needed.
6. Pour syrup-and-vinegar mixture into a clean mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
7. Discard the solids or save them for another use.”
Now! After waiting a week the kiwi shrub is ready for mixing! Sam & Chanda were out doing some Zestin’ while Brooke and I were working on projects and doing some website maintenance. Check out the two recipes below one for a simple fragrant cocktail I named the Tap-Dancer & then a fresh kiwi strawberry moscow mule!
2 oz Kiwi Shrub
2 strawberries one for muddling one for garnish
1.5 oz gin
Add a handful of mint for muddling & garnish
The Strawberry Kiwi Mule
Add the original drink over ice with ginger ale/beer
Add 2 more oz of kiwi shrub & 1.5 oz of gin
Miss Brooke & I had such a great day hangin out and blogging!
Photos Credit to: Jessica Helton