This post should have been up days ago. Alas, I was struck down by a nasty cold. The kind where getting up from bed is unheard of and the only thing you can muster the strength to do is hit ‘next’ to continue binge watching episodes of Midsomer Murders on Netflix which quite frankly are much too long to hold a sick person’s attention as you always fall asleep before they discover who the murderer is. But now that the fog is clearing from my brain I figured I’d grab a chance to get this up, a reposting from my article on the Serious Drinks site from last week.
In an effort to try more herb-forward shrub recipes, I turned to the most prolific herb in my garden. You guessed it: rosemary. I also have a tangelo tree that won’t quit; so that was going to be put to good use too.
The end result was a more savory shrub with an aggressive, woodsy nature to it. The tangelo sits in the background offering a lingering note to the flavor. Mainly though, you’ll want to taste test every few days while making this until you get the flavor YOU want. The vinegar,which as I said in the Blackberry shrub, will always be very present, but it does soften as it sits.
6 sprigs 5” long rosemary
1 cup sugar
1 cup freshly squeezed tangelo juice from approximately 3 and a half medium sized tangelos
1 cup apple cider vinegar
- Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit 8 hours or overnight.
- Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring sugar every few hours. Fine strain mixture into a bottle or airtight container. Add apple cider vinegar and shake well to combine. Seal and store in fridge. After 3 days, start tasting for desired flavor. After 6 days, shrub should be ready to use.
- Use within 1 year for optimal flavor.
The rosemary-tangelo shrub works well on its own with some sparkling water, or with an ounce of gin too over some ice. The strong flavors do more favorably with less ingredients added to them.