Shrub Apple Cold Process

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  Step 1

  First, gather your materials. Use up your apples that are bruised and withered, some sugar, and vinegar. I used a Honey-Ginger flavored balsamic that is available in specialty food shops.

  Peel and grate your apples using the box grater on the biggest cheese grating side. I do this over a 9x13 pan because it makes the stickiest mess ever.

  Put all your gratings and juice into your mason jar. I use about 3-4 apples per jar. It is ok if any seeds or skin makes it in there.

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  Step 2

  After your apples are packed in there add some sugar. 1 cup is usually what is recommended for a shrub but I use less for super sweet fruit. Just pour it right on the top.

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  Step 3

  Now take your vinegar and fill the jar the rest of the way to the very top. Shake out the bubbles and really cram it in there.

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  Step 4

  Put a lid on that thing and stick it in the back of your fridge for a week. The waiting is the hardest part.

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  Step 5

  To serve: strain the shrub mixture through a wire sieve into a pitcher. You can save this liquid and make individual servings, or just mix up the whole pitcher at once which is what I usually do. Mix the shrub syrup with club soda or sparkling water and serve over ice.

  Proportions are to taste. You can mix the whole pitcher with about a 16oz bottle of club soda or you can put the shrub in a bottle and use about 2 tbsp. per glass.

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