Strawbery shrub, gin and campari with soda is match made in heaven. Did my first shrub this week and looked at the bar and came with that same combination that you mentioned
I make shrubs based on a recipe from Tasting History and add ground ginger confectioner's sugar to the solids to make a fruit...something. I don't think it's a confit, but you get the idea. I used ginger this last time and now have nice bunch of pickled ginger without preservatives.
@@UnclePete One more question. After 24 hours, when you add the vinegar to your syrup, how soon after are you able to use the shrub? Immediately or does it need to rest another 24hrs?
Great resume. I am really getting convinced to buy some fruits and make me a shrub. Oddly enough though, I am really curious right now how a tomato shrub will work out! Cheers.
Love the video, very well put together as well as witty and entertaining. I just wanted you to know that I did hit the subscribe button when you showed the subscribe shrub bottle:) I’m looking forward to poking around your newly found channel some more, keep up the great work. Cheers:)
Love this~ I have a blackberry shrub made from a different "recipe" that I need to thin, likely because I didn't just let the berries macerate with the sugar, I used an immersion blender (my bad) - any insights are appreciated!
If you blended all the berries together you probably got a lot of berry ‘meat’ in there, this method has been foolproof for me so far! Thanks for watching!
Thanks for this video! I usually let my fruits disolve in the vinagre (espacialy berries), they actually tend to disapear pretty quickly. Never tried with big fruits thought. I just picked up some figs, I think I'll give them a try with a mix of balsamic and red wine vinagre :-) Thanks again!
Yeah the berries tend to dissolve, bigger fruits not so much. Fig sounds great! Espescially with balsomic! Ive never tried fig, but they are in season!
Uncle Pete. For space reasons could you add some alcohol, say vodka to a finished shrub and keep it in a bottle at room temperature without spoilage? I could see shrubs taking over my refrigerator. Thanks in advance.
Actually I am not sure you even need the vodka, if the vinegar level is high enough they shouldn't go bad at all. Though I do keep mine in the fridge. I'd say you can certainly add some some vodka and it won't hurt anything. So give it a try and report back!
Thanks for the vid Uncle Pete! I was wondering, after combining your sugar and fruit, do you let it sit at room temp or refrigerated? The bubbles on your raspberries make me suspect room temp, but I wanted to be sure!
Hello Uncle Pete! Great Video! I tried to make a papaya shrub recently based off of your recommendations. My ratio was basically 2:1:1, so half as much sugar to fruit and then half vinegar to the syrup (which was alittle to thick to make it through the tea bag but I squeezed out 300 grams of it). In this case I used white wine vinegar. The outcome was pretty vinegary and when I add it to a drinik, like club soda, i can smell vinegar and not papaya. Where did I go wrong?
If it's too vinegar-y you could try adding more sugar. BUT some fruits don't shrub well. Ive never tried papaya, but if it has a subtle flavor, or not a strong enough flavor it might not cut through the vinegar. For example Ive tried pear and it didn't really work very well, the pear is too weak. If your syrup was super thick, maybe papayas are not too juicy, you could add water to thin it out and dilute the vinegar. Options: make more papaya syrup and add it to what you have. Make another syrup, like pineapple, or something else that will taste good with papaya and add that. good luck!
@@UnclePete You're right papaya is very subtle indeed. The sugar did bring out more flavor but as soon as I added the vinegar I knew I put too much in. Should have followed your advice by putting alittle in at a time! haha. Thank you for responding! :D
just wondering if I can pour vinegar directly into the fruits without straining it? I have zero plan on what to do with my huge lump of sugared fruit and kinda don't wanna waste it
Well that would be a chunky soda. Strain the fruit, then infuse the leftover fruit, (the dunnings) in alchol to make a quick liqueur. Strawberry tequila for example makes a great marg. Ive made all kinds of delicious concotions this way.
Will citrus shrub? There are grapefruits everywhere so I would like to do that but it seems like it would need a different process from something with less juice and thinner skin. Any experience or other thoughts? Thanks for the shrub inspiration!
With citrus I usually make a cordial in stead : ruclips.net/video/aYNmiHqcs_M/видео.html a similar process, but tart from citric acid rather than vinegar.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Strawbery shrub, gin and campari with soda is match made in heaven. Did my first shrub this week and looked at the bar and came with that same combination that you mentioned
Its literally the best.
I make shrubs based on a recipe from Tasting History and add ground ginger confectioner's sugar to the solids to make a fruit...something. I don't think it's a confit, but you get the idea. I used ginger this last time and now have nice bunch of pickled ginger without preservatives.
Sounds amazing! I’ll have to try that!
Great description!! Just started on making shrubs and this has been the most helpful step by step I’ve seen. Thanks!!
Glad it was helpful, have fun!
Best explanation of shrubs and the intended outcome I've come across yet. Thank you!
Wow, thanks! I'm glad to be of help!
@@UnclePete One more question. After 24 hours, when you add the vinegar to your syrup, how soon after are you able to use the shrub? Immediately or does it need to rest another 24hrs?
@@WeezyFan43 I usually let it rest until the next day. You CAN drink it right away but it generally tastes better the next day.
EXCELLENT VIDEO I HAVE BEEN LOOKING FOR INFORMATION ABOUT SHRUBS FOR DAYS AND THIS VIDEO HAS BEEN PERFECT THANK YOU VERY MUCH HAVE A GREAT DAY
You’re welcome! I’m glad you found it useful!
Excellent video and I loved Spidey at the end. :)
Glad you enjoyed it!
Uncle Pete, pleasure to meet you. I love this channel. It's exactly the type of stuff I was looking for. Thank you!
Thank you so much for the POSITIVE FEEDBAAAAACK!
Great resume. I am really getting convinced to buy some fruits and make me a shrub.
Oddly enough though, I am really curious right now how a tomato shrub will work out!
Cheers.
Yeah, give it a go! Tomatoes aren't super sweet I don't think, but seems worth a try. might be a more savory experience.
@@UnclePete yeah I will check the market and see what is available.
Do it! Its very low risk and you might end up with something awesome!
Can you use lemons?
Nice job Pete!
Thank you! Cheers!
I love the no nonsense gift of information. Where do you get your bottles for storing your shrub?
Thanks! They are just empty booze bottles.
Yum! Shrubs are so good!
you're amazing! so glad i found this channel. i'll help make dunnings a thing around my parts
HA Thanks1 Yes normalize dunnings!!
This is a great how to. Thank you!!
Glad it was helpful! I look forward to some shrub on your channel 😉
Love the video, very well put together as well as witty and entertaining. I just wanted you to know that I did hit the subscribe button when you showed the subscribe shrub bottle:) I’m looking forward to poking around your newly found channel some more, keep up the great work. Cheers:)
I appreciate that so much! I hope you enjoy them and feel free to ask any questions or whatever!
Love this~ I have a blackberry shrub made from a different "recipe" that I need to thin, likely because I didn't just let the berries macerate with the sugar, I used an immersion blender (my bad) - any insights are appreciated!
If you blended all the berries together you probably got a lot of berry ‘meat’ in there, this method has been foolproof for me so far! Thanks for watching!
Thank you! This video helps alot
You're welcome!
thanks for this informative video. I'm loving the channel!
Glad you enjoy it!
Thanks for this video!
I usually let my fruits disolve in the vinagre (espacialy berries), they actually tend to disapear pretty quickly.
Never tried with big fruits thought. I just picked up some figs, I think I'll give them a try with a mix of balsamic and red wine vinagre :-)
Thanks again!
Yeah the berries tend to dissolve, bigger fruits not so much. Fig sounds great! Espescially with balsomic! Ive never tried fig, but they are in season!
Uncle Pete. For space reasons could you add some alcohol, say vodka to a finished shrub and keep it in a bottle at room temperature without spoilage? I could see shrubs taking over my refrigerator. Thanks in advance.
Actually I am not sure you even need the vodka, if the vinegar level is high enough they shouldn't go bad at all. Though I do keep mine in the fridge. I'd say you can certainly add some some vodka and it won't hurt anything. So give it a try and report back!
Thanks for the vid Uncle Pete! I was wondering, after combining your sugar and fruit, do you let it sit at room temp or refrigerated? The bubbles on your raspberries make me suspect room temp, but I wanted to be sure!
I do it at room temp, but it will still work in the fridge if you want to avoid fermentation. I kind of like the fermentation :)
@@UnclePete Thanks so much!
Good question. I've watched a lot of shrub demo's and they never mention when to refrigerate it
Hello Uncle Pete! Great Video! I tried to make a papaya shrub recently based off of your recommendations. My ratio was basically 2:1:1, so half as much sugar to fruit and then half vinegar to the syrup (which was alittle to thick to make it through the tea bag but I squeezed out 300 grams of it). In this case I used white wine vinegar. The outcome was pretty vinegary and when I add it to a drinik, like club soda, i can smell vinegar and not papaya. Where did I go wrong?
If it's too vinegar-y you could try adding more sugar. BUT some fruits don't shrub well. Ive never tried papaya, but if it has a subtle flavor, or not a strong enough flavor it might not cut through the vinegar. For example Ive tried pear and it didn't really work very well, the pear is too weak.
If your syrup was super thick, maybe papayas are not too juicy, you could add water to thin it out and dilute the vinegar.
Options: make more papaya syrup and add it to what you have. Make another syrup, like pineapple, or something else that will taste good with papaya and add that.
good luck!
@@UnclePete You're right papaya is very subtle indeed. The sugar did bring out more flavor but as soon as I added the vinegar I knew I put too much in. Should have followed your advice by putting alittle in at a time! haha. Thank you for responding! :D
They don't all come out as well as one might hope, but you can always try again! Good Luck, and Have Fun!
just wondering if I can pour vinegar directly into the fruits without straining it? I have zero plan on what to do with my huge lump of sugared fruit and kinda don't wanna waste it
Well that would be a chunky soda. Strain the fruit, then infuse the leftover fruit, (the dunnings) in alchol to make a quick liqueur. Strawberry tequila for example makes a great marg.
Ive made all kinds of delicious concotions this way.
Makin' a tomato shrub (thyme, rosemary, red chili flake) with an apple cider vinegar. Will report back with how rad it (hopefully) is.
Yeah! I've never made tomato, I'd love to hear how it is!
Great video!! I was wondering though,how about muddling the fruit once you put the sugar over it for a better extraction?
You can, I tend to squeeze the steeping bag I use to strain to get as much juice out as I can.
@@UnclePete 😉👍👍
Thanks for the video, would you estimate a shelf life on the Shrubs?
I try to drink them before a year has gone by.
Will citrus shrub? There are grapefruits everywhere so I would like to do that but it seems like it would need a different process from something with less juice and thinner skin. Any experience or other thoughts? Thanks for the shrub inspiration!
With citrus I usually make a cordial in stead : ruclips.net/video/aYNmiHqcs_M/видео.html
a similar process, but tart from citric acid rather than vinegar.
No rules… but jalapeño? Would that work paired with like lime or anything? Sounds good as a hypothetical but not sure if it’d chemically work haha
Hmm Jalapeno would work well to spice up a shrub, but maybe not as the main fruit. But like a mango jalapeno shrub sounds pretty good!
@@UnclePete Yesyesyes that’s exactly what I was thinking! Perfect, thank you!
I did pineapple n jalapeno
Do you have any best practices when using other sugars (not white table sugar)? Is there any in particular that you like?
I usually use white sugar for shrubs, because the less refined sugars don't dissolve as easily, but you can use anything you like.
Shrub a dub dub