Peach, Rosemary and Lemon Shrub
What is a shrub? It’s a great mix of sweet, tangy, tart and bitter – and just a spoonful can take a drink to a whole new level. The combo of vinegar and fruit may sound odd but just try it and you’ll see why these ‘drinking vinegars’ have been around so long. I’m including some serving suggestions after the recipe, but feel free to add a spoonful of this tangy peachy syrup to just about anything.
- Start by peeling the rind off the lemon in long strips. The long strips will be much easier to remove than lemon zest.
- Add sugar to the lemon peels and mash them together. Muddle them for a minute or so to get the lemon oils into the sugar.
- Combine the lemon sugar with coarsely chopped peaches and a few sprigs of rosemary. Mash everything together and leave it out at room temperature for an hour or two.
- Cover the mixture and refrigerate it for at least 8 hours and up to a day or two.
- When you take it out of the fridge, it should be pretty syrupy. Remove the lemon rinds and pour in some champagne vinegar or another type of vinegar. Stir to combine everything thoroughly
- Reseal the container and refrigerate the shrub for another day or two.
- Once the syrup and vinegar have been refrigerated, you can strain it to remove the peaches and rosemary. Refrigerated, the shrub can last about a month.
White wine + 1-2 Tbsp of shrub + sparkling water = Wine Spritzer
Ice Tea + 1-2 Tbsp of shrub = Sweet & Tart Peachy Ice Tea
Sparkling Water + 1-2 Tbsp. Shrub = Peach Shrub Spritzer
Sparkling Wine/ Proseco + 1-2 Tbsp. Shrub = Champagne Cocktail
2 oz Bourbon + 1-2 Tbsp. Shrub + Plenty of Ice + Splash of water =Bourbon Peach Shrub
1 Tbsp. Shrub + 3 Tbsp. Olive oil + Salt and Pepper = Peach Salad Dressing
1/4 cup Shrub + 1/4 cup Olive oil + Salt and Pepper + Dash hot sauce = Chicken Marinade