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Blood Orange Rosemary Shrub

I’ve been working on this post for longer than I’d like to admit.  It all began with a lovely book I received for Christmas called Quench: Handcrafted Beverages to Satisfy Every Occasion.  The photos are gorgeous and it has everything from shrubs to eggnog.  I followed the Blood Orange Shrub recipe to the letter and enjoyed the tangy flavor it added to sparkling water.

However, my boyfriend likened it to drinking the liquid used to dye Easter eggs, so I decided to tweak the recipe a bit.  Using rosemary simple syrup in place of sugar adds another flavor profile and sweetens it up a bit to balance the vinegar.  I like this version better, though I haven’t persuaded him.  More for me!  My favorite way to drink this shrub is to pour a glug of it in a tall glass with a bit of ice and a lot of sparkling water.  You may also use it for an alcoholic beverage by shaking 1 shot gin and 1 shot shrub over ice; strain into a cocktail glass and top with sparkling water.



Rosemary Simple Syrup

1 cup sugar
1 cup water
3 sprigs rosemary, mine were 3-4 inches long

Place ingredients in a small saucepan.  Bring to a boil.  Turn down and simmer until the liquid has reduced in half, yielding a cup of syrup.

Blood Orange Rosemary Shrub

1 cup fresh squeezed blood orange juice
3/4 cup apple cider vinegar
1 cup rosemary simple syrup

Combine ingredients in a large jar or other beverage container.  Give it a shake.  Add 1-2 tablespoons of shrub to flat or bubbly water.  Store in the refrigerator for up to 6 months, though I don’t think it’ll take you that long to drink it down!


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