Spiral-bound: 160 pages
Publisher: Fair Winds Press; Spi edition (May 15, 2015)
Product Dimensions: 6.5 x 1 x 8 inches
Shipping Weight: 15.5 ounces (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (17 customer reviews)
Best Sellers Rank: #91,707 in Books (See Top 100 in Books) #77 in Books > Cookbooks, Food & Wine > Beverages & Wine > Cocktails & Mixed Drinks #118 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Spirits
View larger The Squireâs Strawberry-Rhubarb Shrub Itâs true, the Squireâs Shrub does require a couple of extra steps, but I promise itâs worth your while: Your patience will be rewarded with a lush, crimson colored syrup thatâs straight out of the eighteenth century, when America was in its infancy and early pharmacists would have relied on their gardens to supply the basis for their healing tonics. (Rhubarb has been used as a digestive aid for thousands of years.) Thereâs nothing difficult to it, though, beyond a little extra mixing, and roasting your fruit before making the shrub. The vinegarâs high acidity cuts through the sumptuous, charred, caramelized flavor of the roasted strawberries and rhubarb, making it a seductive addition to gin, vodka, and rum-based libations. 2 cups (340 grams) Roasted Strawberries and Rhubarb 1 cup (200 grams) Demerara sugar 1 cup (235 milliliters) light balsamic vinegar Time: 3â4 weeks. Add the roasted strawberries and rhubarb to a nonreactive bowl. Cover with the sugar, stir to combine, and cover it with plastic wrap. Leave at cool room temperature for 24 hours. Stir frequently during this time to combine as the berries and rhubarb give off their liquid. Place a nonreactive strainer above a second nonreactive bowl, pour the fruit-sugar mixture into the strainer, and use a wooden spoon to mash the mixture in order to release as much liquid as possible. (Reserve the mashed fruit to use in cooking or baking, if you like.) Add the balsamic vinegar to the liquid, stir, and let the mixture sit for a few hours. Funnel into sterilized bottles or jars, and age for 3â4 weeks in the refrigerator. This shrub will last nearly indefinitely, but if it begins to quiver, dance, or speak in foreign languages, throw it out.
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