Shrubs, like its cousin, switchel, is a vinegar based drink that harks back to colonial times here in the States, and medieval times in Europe. Traditionally made by letting fruit ferment with vinegar (I swear it tastes way better than any of this sounds). It’s then diluted with water, or in this case seltzer which results in a beyond refreshing drink.
Perfect for the muggiest, most humid days the summer can serve up.
prep 15 mins | fermenting time at last 1 day | serves 4-6
1 lb/450g celery (leaves and all)
1 small stalk rhubarb
3/4 of a medium apple (I used Fuji because I had in the fridge. Anything would work.)
1/2 cup/100g sugar
3/4 cup/appox. 180ml apple cider vinegar
a little water, to blend with the veg
Serve with seltzer**(I started with a 1:3 part ratio as the shrub can be a bit strong. Adjust to your taste.)
Chop the celery, rhubarb and apple and add to the bowl of your processor (or blender)
Add a little water to help get it going and blend until smooth
Using a mesh sieve or cheese cloth squeeze all the juice out and add to a large jar or pitcher
Add the vinegar and sugar and give it all a good shake
Place in the fridge and shake occasionally* for at least 24 hours