{Now Closed} Giveaway // Cuisinart Compact 16 oz Juice Extractor And a Sparkling Non-Alcoholic Citrus-Ginger Drink!

Giveaway: Cuisinart Compact 16 oz Juice Extractor with PC Richard and Son // stirandstrain.comThis post was made in partnership with PC Richard and Son. Recipe and ideas are my own.

I’m not sure when frozen juice concentrate stopped being a thing, but it was definitely what I grew up on in the ’80’s. The sploosh as the frozen cylinder hit the Tupperware pitcher, and then, for me, the satisfaction of feeling like I “made” something healthy and helped out in the kitchen (give me a break, I was 9). However, the first time I had real, freshly squeezed orange juice, well, let me tell you, that taste was something else. Fresh juice? You mean it all doesn’t come from a can?

I might be losing some of you younger readers. You guys get juice. The real stuff. You are not afraid to juice anything. And better yet? You like to make drinks with it.

So today I’m partnering with PC Richard and Son to give one lucky Stir and Strain reader a machine to make all their juicing dreams come true: a Cuisinart Compact 16 oz Juice Extractor.

Take this guy for a spin the next time you’re planning brunch at home, looking for a healthy post-workout drink, or in need of juicing a lot of citrus for a party! It’s compact size means it can live right on your counter top and is ready whenever you need it.

For Christmas morning I’ll be prepping a refreshing sparkling non-alcoholic drink for all the family with a little help from my Cuisinart Compact Juice Extractor. A nice mix of fresh citrus with a kick of ginger, sweetened with maple syrup and bubbles courtesy of some sparkling water. I can juice all the citrus and ginger together and then just add in the sweetener and finish with sparkling water.

1/2 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1″ knob of ginger, skin on, juiced or finely grated
3 tablespoons maple syrup
sparkling water to taste
citrus wheel for garnish

In a pitcher, combine juices, ginger and maple syrup. Stir to incorporate maple syrup. Add in sparkling water to taste. Garnish with citrus wheels.

Ready to get juicing? Enter below for your chance to win a Cuisinart Compact 16 oz Juice Extractor (retails $100) and get up to 11 entries to win. Open to US residents only. Giveaway ends December 23, 2017 at 11:59 PST. For more information on PC Richard and Son, please visit them atpcrichard.com. Good luck!

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Mixology Monday: Classic Blackberry Shrub

Mixology Monday Blackberry Shrub // stirandstrain.com
Mixology Monday LogoOk, first off guys, I am well aware it’s not Monday despite the name of the post. However, I wanted to get this up before the Monday deadline. What deadline? What are you talking about? Mixology Monday for you newbies here is the once a month “cocktail party” where internet people like to show off with a drink they made based on a theme by whoever “hosts” this month. Please read up on it here and see past entries on the MxMo site. This month, Craig from “A World of Drinks” gave us the theme of “Preserves” (and yes, there’s a lot of quotation marks happening in this paragraph). It took me a second to realize that I was already planning on making a shrub this month, and since making shrubs was an old school way of preserving fruit, I was ready to publish a double duty post this month.

Mixology Monday Blackberry Shrub // stirandstrain.com

Blackberries. I love the taste of them, but, truth be told, I hate eating them. Those little seeds! They always get stuck in my teeth and half the time they seem like too much of a bother to eat. Anyone with me on this or am I crazy? Last week my husband was out getting some food and I had asked him to pick up some blueberries. Apparently the store was out and he figured I just wanted a berry that was close enough to blue to eat. So he picked up blackberries instead. After scrunching up my face at them and letting them sit there for a few days, the overwhelming urge not to waste food made me cave in. What to do with them?

Mixology Monday Blackberry Shrub // stirandstrain.comA shrub! If I made them into a shrub I was just going to extract their juices and all those annoying little seeds would stay in the strainer. I might have patted myself on the back there for thoughtfulness.

Shrubs are a bit well known now, more so than say, a year ago. I see them a lot more on cocktail menus and on the shelves of my local liquor suppliers. Shrubs are also pretty simple to make yourself; let me show you how.

Mixology Monday Blackberry Shrub // stirandstrain.com

Classic Blackberry Shrub

1 cup whole blackberries, rinsed
3/4 cup sugar
3/4 cup apple cider vinegar

  1. Combine blackberries and sugar in a bowl. Lightly crush the blackberries to release their juices (I used a potato masher, but a fork would suffice). Cover and let sit 8 hours or overnight. Shake the bowl every once in awhile to make sure the sugar is incorporating into the juice. Half way through, stir the mixture and re-cover.
  2. Next, strain the mixture through a fine strainer into an airtight container. Add the vinegar and shake well (if any sugar has remained, shake hard to dissolve here). Store the container in the refrigerator for 6 days.
  3. After 6 days give it a taste. Usually, by day 6 the sharpness of the vinegar has started to pull back and let the sweetness from the sugar and fruit stand out more. Keep in mind, this is a vinegar base: it will ALWAYS taste like vinegar. The vinegar will mellow more as it sits but its zing is what is wanted in a shrub.

For this shrub, there is a nice sweet and sour balance from the ingredients. The blackberries produce a tartness that is heightened from the vinegar while the sugar cuts through to keep your mouth from puckering. Strong nose of vinegar with subtle berry.

Sparkling Blackberry Shrub (no booze)

1/2 ounce blackberry shrub (recipe above)
6 ounces sparkling water
1 lime wedge

Fill a rocks glass with the water and pour the shrub down the center. Stir to combine. Squeeze a wedge of lime and add spent lime to the glass.

And here’s Christopher’s cocktail recipe with the shrub he’s been making:

2 ounces 4 Roses Bourbon Yellow Label
1 ounce Blackberry Shrub (recipe above)
1/4 ounce maple syrup

Fill a mixing glass 2/3 with ice. Add all ingredients and stir to chill. Strain into a cocktail glass.

Thanks to Craig for hosting this month and Fred for keeping MxMo up and alive!