Spiced Apple Shrub Syrup

Yields 1¾ cups

Making a shrub syrup is a fun and approachable way of preserving fruit. While some methods of preservation can seem daunting, shrub syrups simply require mixing, waiting, and straining. There are so many combinations you can play with as well, making it a great way to experiment with in-season fruit. We’ve mixed our finished spiced apple shrub syrup with ginger beer for a Fall non-alc Moscow mule.

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Assembly

Step 1
Combine grated apples, Meyer Lemon Honey Living Vinegar, brown sugar, white sugar, and spices in a non-reactive mixing bowl (eg. glass, ceramic). Cover bowl tightly with plastic wrap and keep at room temperature (away from sunlight) for about 24-48 hours. Stir every 12 hours.

Step 2
Strain through a rinsed cheesecloth and sieve.

Step 3
Serve with ginger beer (2-3 oz syrup for every 7 oz of ginger beer). You can also add it to sparkling water, cocktails, iced tea, or lemonade.

Ingredients

Raspberry Hibiscus Coulis:

1.5 cups (about 2 apples)Red snacking apples (honeycrisp, gala, or fuji), washed, cored, grated 

1 cup Meyer Lemon Honey Living Vinegar

¼ cup Light brown sugar, packed

¾ cup White granulated sugar

1 Cinnamon stick

3 Cardamom pods, cracked

2 Whole allspice, cracked

5 Whole cloves

Ginger beer (optional)

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