She Strengthens

Unlock the Flavor of Summer: A Refreshing Peach Shrub Recipe

A Blast from the Past

Before refrigeration, people relied on creative methods to preserve fruit. One such technique involved infusing fruit with sugar and acid to create a tangy, flavorful drink known as a shrub. Today, we’re reviving this tradition with a simple recipe that showcases the sweetness of peaches and the freshness of basil.

The Magic of Maceration

To start, we’ll macerate fresh peaches with sugar for two days, allowing the natural juices to meld with the sweetness. This step is crucial, as it sets the tone for the entire infusion process. Afterward, we’ll add a splash of vinegar and a handful of fragrant basil leaves to create a harmonious balance of flavors.

The Waiting Game

Patience is a virtue when making a shrub. Allow the mixture to infuse for at least 7 days, shaking the container daily to ensure everything mingles together nicely. The result will be a potent, sweet-tart drinking vinegar that’s perfect for warm weather.

Spritzer Time!

To create a refreshing peach shrub spritzer, combine 2 parts club soda with 1 part shrub and pour over ice. Taste and adjust to your liking by adding more soda or shrub. This is the perfect drink for outdoor gatherings or a relaxing evening on the patio.

Tips and Variations

• Feel free to substitute nectarines for peaches, and don’t be afraid to use slightly bruised or overripe fruit – it’s all about reducing waste and getting creative!
• Plan ahead, as this recipe requires 2 days of maceration time and at least 7 days of infusion time.
• Experiment with different herbs like mint or lemongrass to give your shrub a unique twist.

The Recipe

Ingredients:

• 1 pound peaches
• 1 cup granulated sugar
• 1 cup white wine vinegar
• 10 to 20 fresh basil leaves

Instructions:

1. Halve, pit, and cut the peaches into 1-inch pieces, then place them in a medium, nonreactive bowl.
2. Add the sugar and toss until the peaches are thoroughly coated and most of the sugar has dissolved.
3. Cover tightly with plastic wrap and refrigerate for 2 days, checking after 1 day to ensure the sugar has dissolved.
4. Add the vinegar and basil, then stir to combine.
5. Cover tightly with plastic wrap and refrigerate for 7 to 10 days.
6. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid.
7. Transfer the peach shrub to a pint jar or container, cover with a tightfitting lid, and store in the refrigerator for up to 6 months.

Get Ready to Sip and Savor!

With this easy recipe, you’ll be enjoying a refreshing peach shrub in no time. So go ahead, give it a try, and experience the delightful flavors of summer in a whole new way!