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Curious Soft Cocktail :: Tangelo Rosemary Shrub

Posted by Christina Nalval on

INGREDIENTS

1 cup freshly squeezed tangelo juice (approx. 4-5 medium sized tangelos)
6 sprigs fresh rosemary
1 cup sugar
1 cup apple cider vinegar
tangelo-rosemary-shrub-mocktail

DIRECTIONS

Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit for at least 8 hours. Add tangelo juice to the bowl and stir to help the sugar dissolve. Let sit, covered, overnight, in the fridge, occasionally stirring. Pour the mixture through a fine mesh strainer into a bowl, add the apple cider vinegar and stir to combine, then transfer to an airtight container using a funnel. Seal and store in fridge.
After 3 days, start tasting for desired flavor: the shrub will mellow the longer the apple cider vinegar sits with the juice and rosemary essence.
After 5 days, the shrub should be ready to drink and it can be stored in the fridge for up to a month! We enjoy it over ice with a sprig of rosemary :)

 

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3 comments

  • Paula White on

    love the recipe

  • Liz on

    I have made this shrub before and it is delicious! The rosemary is pretty subtle though. I’d recommend doing substantial muddling when you add in the juice. It’s fantastic in club soda!

  • Lisa on

    Sounds really Yummy! I would like to try this and soon!

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