October 9, 2016 by dgarnett2013
Raspberry & Mint Shrub: Hollyandflora.com
- 2 cups raspberries
- 1 cup cane sugar
- 2 lemons, peeled
- 1/4 cup mint leaves
- 1 cup apple cider vinegar
First prepare the oleo-saccharum: Remove the zest of the lemons, avoiding the tough, white pith.
In a bowl, combine the strips of zest with the sugar. Using a cocktail muddler or a sturdy, wooden spoon, really put some elbow grease into pressing the zest into the sugar.
Cover the bowl with plastic wrap and let it rest for at least an hour.
Add the raspberries and mint to the sugar mixture and muddle the raspberries, expressing some of their juice. Cover the bowl with plastic wrap and transfer into the fridge. Let it sit for one day.
Remove the raspberry mix from the fridge, muddle the fruit even more, and then add the vinegar to the mix. Stir to integrate and dissolve the sugar.
Strain the mixture through a chinois or a fine-mesh strainer into a clean Mason jar.
Store the shrub mixture in the refrigerator. Allow 1 week for the flavors to meld, before enjoying. Shake before using, then dilute with sparkling water or add to a cocktail.
Drunk the day we went to the Tate Modern to see Philippe Parreno’s Anywhen installation in the Turbine Hall.