Strawberry Jalapeno Shrub Syrup

This shrub syrup is sweet with just the right amount of spicy. Its the perfect base for your late summer beverages. Mix it with just water, sparkling water, Iced tea, or your own concoction. The typical ratio is 1/3 shrub to 2/3 liquid. Of course, mix it the way you see fit.

Note: This is not a typical vinegar heavy shrub, it's a shrub syrup hybrid. It's meant to be sweeter. If you want more of a traditional shrub, use 1/2 the sugar.

Recipe:

Makes aproximately 16 oz

Ingredients:

1 Pint of Strawberries
2 Jalepenos
3/4 Apple Cider Vinegar
1 1/2 cups sugar
Pinch of nutmeg (optional)

Directions:
Hull and mash strawberries. Chop Jalepenos, discard MOST of the seeds leave a very small amount (like 10). Combine in a pot. Add Vinegar, sugar, and nutmeg. Bring to a boil, do not walk away it will boil over. Turn of heat. Let cool slightly.  If you would like to bottle this, you can follow the instructions below - otherwise, strain through a fine mesh strainer, pour into a very clean jar sitting on a cutting board (so the glass wont break) and place the lid on. Let cool on the cutting board. Refrigerate for up to a week. If you bottle it will keep in a pantry for up to a year.

Find Bottling Instructions here:

How to Preserve Fruit Juice

The apple harvest is starting and we're just finishing the juice I bottled last season so it's time to put down another batch. This was the first attempt I'd made at preserving fruit juice in it's un-fermented form and it was a real success.

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