Fruit Shrub Recipe
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Last year we had a difficult time distributing the astringent persimmons that we harvested (read: how to remove astringency.) This year we want to find a good use for the fruit. We have a stainless dryer that will be busy making fruit chips, and I’m excited about making shrub and Gamsikcho, the persimmon drinking vinegar.
Shrubs and Gamsikcho are all the rage in Japan and Korea. They are the best way to bottle up the flavor of season’s fruit and are the original way to preserve fruit before canning came along and became a thing. (read: dropping acid)
Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time The base needs to sit overnight, and the shrub, once it’s all put together, mellows and changes with more time in the refrigerator Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations
Source: Summer Fruit Shrub Recipe