We'll be making these all summer long.
Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.If you've never had a shrub before, it's just about the most refreshing thing you can think to drink—especially in the summer. It starts with a syrup that’s a combination of vinegar, fruit, and sugar. The fruit tastes like its truest self and the vinegar cuts right through it.
A good rule of thumb: The heated process will work well for anything you would make jam out of. For watery melons, stick to the cold process.If you want to make a citrus shrub, zest the citrus peel off first, and use your fingers to rub the zest into the sugar until it's really fragrant—this way, you don't lose any of those good oils. Then just chop up the fruit itself, toss it with the zesty sugar, and let it sit as you would any other shrub.
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